Chili Cornbread Muffins

I have a bunch of Jiffy Corn Muffin Mixes, so I've just been using them.  But I'm on the lookout for a "from scratch" recipes for corn muffins.  These are really good!  They come together really fast and are wonderful to freeze and save for a quick, healthy meal!

2 Jiffy Corn Muffin Mixes
1 can your favorite chili

Make mixes according to directions.  Spoon about 2 tablespoons of mix into greased muffin tins.

Spoon 1 tablespoon chili on top of the muffin batter.

Bake at 400º for 15 minutes.

Corndog Muffins

I have a bunch of Jiffy Corn Muffin Mixes, so I've just been using them.  But I'm on the lookout for a "from scratch" recipes for corn muffins.  These are really good!  They come together really fast and are wonderful to freeze and save for a quick, healthy meal!

1 Jiffy Corn Muffin Mix
5-6 beef hotdogs (I like Hebrew National)

Make mixes according to directions.  Spoon about 2 tablespoons of mix into greased muffin tins.

Cut hotdogs into thirds.  Press hotdogs into muffin batter.

Bake at 400º for 15 minutes.

Moist Cornbread

1 15 oz can corn, drained
1 15 oz can creamed corn
1 pkg Jiffy corn muffin mix
½ cup sugar
2 eggs, beaten
½ cup butter
1 cup sour cream

Preheat oven to 350°. Mix all ingredients together in a large bowl. 

Pour batter into well greased 9”x13” baking pan. Bake 45-60 minutes until center is firm.

Vegetable Enchiladas

Compliments of Simple Healthy Tasty

Makes 20-24 enchiladas (2 pans)

Filling

4-5 cups cooked beans

2-3 cups cooked brown rice

2+ cups of corn

3 carrots, diced finely

1 medium zucchini, chopped

1 large onion chopped

1-2 4 oz cans of diced green chilies

1-2 4 oz cans sliced mushrooms or fresh sliced

1-2 cups tomatoes, chopped or canned

1 tsp cumin

1 tsp sea salt

1 tsp chili powder

1 tsp Mexican seasoning (optional)

½ tsp garlic powder (optional)

2 tbsp olive oil

Enchilada Sauce

6 tbsp chili powder

2/3 cup whole wheat flour

4 tsp vinegar

2 tsp each:

garlic powder, oregano, sea salt

8 cups water

“Cheese” Sauce

½ cup whole wheat flour

½ cup nutritional yeast a.k.a. brewers yeast

1 tsp sea salt

1 tsp garlic powder

2 cups water

2 tsp mustard powder

4 tbsp coconut oil

20-24 tortillas

olives, sliced

green onions, sliced

guacamole

salsa

fresh tomatoes

shredded lettuce

Mix all filling ingredients together in large frying pan and saute just until vegetables are crisp tender.

Prepare enchilada sauce by mixing all ingredients in a large saucepan and simmer over low heat until thickened.  Do not cut back on the chili powder in the sauce.  It isn’t hot tasting, but it is necessary to give the sauce color and flavor.

For “cheese” sauce, in large saucepan, combine flour, yeast, salt and garlic powder.  Add water and mix thoroughly over medium heat until thick and bubbly.  Remove from heat and add mustard and coconut oil.

Spread a layer of enchilada sauce in the bottom of two 9”x13” pans.  Fill your tortillas with a good helping of filling, roll and place in the pans.  After the pans are full pour the remaining enchilada sauce over them.   Then pour cheese sauce on top.  Sprinkle with sliced olives and green onions.  Cover and bake at 350° for 20 minutes or until bubbly.  If freezing one, cover and put in freezer.  Top with guacamole, salsa, fresh tomatoes, and shredded lettuce.

Black Bean and Corn Quesadillas

8 small quesadillas

2 tsp olive oil
3 tbsp onion, finely chopped
15 oz black beans, drained and rinsed
10 oz whole kernel corn, drained
1 tbsp brown sugar
¼ cup salsa
¼ tsp red pepper flakes
2 tbsp butter, divided
8 8-in tortillas
1½ cups shredded Monterey Jack cheese, divided

Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.

Melt 2 teaspoons butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Repeat with remaining tortillas and filling.