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  • 2 cups flour
  • 4 tsp baking powder
  • 2 Tbsp Gregg’s Mexican Seasoning
  • 1 tsp sugar
  • ¼ cup chopped chives or spring onions
  • 1-2 cups grated Edam cheese
  • 410 g can Wattie's Whole Kernel Corn, well drained
  • 1 cup milk
  • ¼ cup oil
  • 1 egg, beaten

Whole Kernel Corn

Grown in sunny Hawke’s Bay and picked at its peak, only the sweetest corn from our crops makes it into our Whole Kernel Corn.


1. Preheat oven to 210°C and grease muffin pans.

2. Sift flour and baking powder together in a bowl and stir through the Gregg’s Mexican Seasoning
, sugar, chopped chives and cheese, keeping 1/2 cup cheese aside.

3. Make a well in the centre of the mixture and pour in the Wattie’s Whole Kernel Corn, milk, oil and egg. Stir gently until just mixed and place spoonfuls into the muffin pans.

4. Sprinkle with grated cheese previously set aside and bake for 10-12 minutes or until cooked and golden.


For something different substitute ½ cup of the flour for ½ cup fine corn meal.

Rate and Review

1 Rating Mexican Corn Muffins

Reviews (1)

David's Review | Rating

I love the taste of these, but they tend to be a little crumbly. Any ideas to make them moist and stay together?