Mexican Cornbread Muffins
Moist and cheesy, and with just the right amount of spice, this Mexican Cornbread Muffin recipe makes enough to serve a crowd!
Ingredients
- 3 cups self-rising corn meal mix
- 3 tablespoons sugar
- 1 teaspoon salt
- 1 large onion chopped
- 2 jalapeño peppers diced
- 1 ½ cups sharp cheddar cheese grated
- 1 15 oz. can cream style corn
- ½ cup canola oil
- 1 cup milk
- 3 large eggs lightly beaten
Instructions
- 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.
Video
Notes
Recipe source: Spark Recipes
- To freeze: Cool completely, then place in a resealable freezer bag. Muffins will keep up to 2 months.
- To reheat: Wrap muffins in aluminum foil and pop them into a 350-degree oven for about 15 minutes.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 16gProtein: 4gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 6gCholesterol: 31mgSodium: 367mgFiber: 1gSugar: 2g
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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