Makes 8-10 muffins, depending on size
1 box Jiffy corn muffin mix
1/3 cup milk
½ cup frozen corn kernels, thawed
4-ounce can diced green chilies, drained
Cheddar cheese, cut into ½-inch cubes
Preheat the oven to 400°F. Grease a muffin pan with spray, including the top of the pan as well as the cups; or, line the muffin pan with paper baking cups.
Prepare the corn muffin batter according to the package directions. Then, stir in the corn kernels and green chilies. Spoon the muffin batter into the prepared pan, filling the cups only 2/3 full. Next, push a cube of Cheddar cheese into the center of each muffin.
Place the muffin pan into the oven and bake for 20 to 25 minutes, or until the muffins are golden brown. Serve warm or at room temperature.