In a medium bowl, combine the muffin mixes and flour.
In a separate bowl, combine the melted butter, milk and eggs; whisk well.
Add the wet mixture to the dry mixture and stir together.
Add in the corn and green chilies.
In a large pot, bring oil to a boiling point. Drop spoonfuls of mixture into pot until full (about 8 to 10). Boil for about minute to a minute in half or until you can tell they are starting to brown on the bottom.
Using a fork, carefully flip them over to brown the other sides for another minute to minute and a half.
Remove to drain on a paper towel lined baking sheet.
Enjoy with my Cajun Dipping Sauce!
