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Jalapeno Corn Muffins
One 8.5 oz. box corn muffin mix 1/2 cup milk 2 cups fresh corn kernels (3 ears) 4 oz. jalapeno jack cheese, shredded (1 cup) 1/2 cup chopped fresh basil Salt and pepper
Preheat oven to 350. In a large bowl, prepare the mix according to the package directions, using the milk in place of water. Stir in the corn, cheese and basil; season with salt and pepper. Grease a muffin pan and fill each cup with batter. Bake until lightly golden, 30 minutes. Cool. Makes 1 dozen. Source: Unknown