Moist and cheesy, and with just the right amount of spice, this Mexican Cornbread Muffin recipe makes enough for a crowd. Serve them at your next fish fry, chili supper, or soup night — or do what I do and freeze the leftovers to use later. If you’re brave, you can adjust the heat in this sweet Mexican cornbread by adding a few of the jalapeño seeds. Sharp cheddar cheese and a can of cream-style corn in the batter make these cornbread muffins so moist that they practically melt in your mouth when they are hot from the oven! Be sure to watch the video for easy instructions for making my Mexican cornbread muffins from scratch.
What you may not know about me is that I love my cornbread. I mean, I really love my cornbread. Of course, John knows this about me and has learned that when we eat at either Calhoun’s or Cracker Barrel and the waiter brings out a basket of bread, he should go for the biscuit or the sourdough roll and leave the cornbread muffin for me! It was a hard lesson to learn, but very necessary — haha!
Growing up, we had a pone of cornbread (who knows what a pone is?) made with buttermilk in a cast iron skillet every week and it was the very best! The next best thing is these Mexican Cornbread Muffins. I especially like to serve them with my Favorite White Chicken Chili, Skinny Taco Soup, and even with Brunswick Stew.
Three tips for making moist cornbread muffins:
- Don’t over mix the batter! Avoid the urge and only stir the batter until all the dry ingredients are wet. For best results, follow this tip with all muffin recipes!
- Grease the muffin tin instead of using paper liners. Not only will the extra oil add moisture, the muffins will end up with a lightly brown crust.
- Don’t leave the muffins in the pan. Once out of the oven, allow the muffins to set for just 1-2 minutes and then remove them from the pan before they cool completely. This will keep them from continuing to cook and drying out.
Mexican Corn Bread Muffins
The ingredient list in my recipe will make two dozen muffins. Depending on your needs, you can click on the servings number in the recipe card to reveal a slider that will convert the ingredient amounts for making more or less muffins. That being said, I usually make the full recipe. If I can’t use all of them at once, I let them cool and then freeze the leftovers in a ziplock bag. To reheat the muffins, wrap them in aluminum foil and pop them into a 350-degree oven for about 15 minutes.
You may also like these other muffin tin recipes:
- Jalapeno Jam Corn Muffins. A sticky-sweet—and slightly spicy—surprise in the middle will awaken your taste buds!
- Quick 3-Ingredient Dinner Rolls (muffins). With just three basic ingredients and ready in about 20-minutes, these quick and easy dinner rolls have become a family favorite!
- Easy Blueberry Muffins. Bursting with juicy berries, this recipe works well with either fresh or frozen blueberries.
- Pimento Cheese Muffins. These muffins make a great game day snack and are best served warm.
Did you make this Mexican Cornbread Muffin recipe?
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Mexican Cornbread Muffins
- 3 cups self-rising corn meal mix
- 3 tablespoons sugar
- 1 teaspoon salt
- 1 large onion chopped
- 2 jalapeño peppers diced
- 1 1/2 cups sharp cheddar cheese grated
- 1 can cream style corn
- 1/2 cup canola oil
- 1 cup milk
- 3 eggs lightly beaten
- Preheat the oven to 400 degrees. Generously spray two 12-cup muffin tins with cooking spray; set aside. (Do not use paper liners.)
- In a large bowl, stir together the corn meal, jalapeño peppers, onion, sugar, salt, and cheese.
- In another bowl, break three eggs and beat lightly with a whisk. Add the corn, milk, and canola oil and stir. Add this mixture all at once to the dry ingredients and stir until the dry ingredients are just moistened. Do not over mix!
- Evenly divide the batter among the muffin tins.
- Bake for 20 minutes or until golden brown. Cool 1-2 minutes before removing from the muffin tins.
- Serve immediately or place in ziplock bags when cool and freeze to use later.