Mexican Cornbread Muffins Super Moist Recipes

MEXICAN CORNBREAD MUFFINS

Steps:

• 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.

MOIST CORNBREAD MUFFINS

Steps:

• Heat oven to 425°F.
• Grease two 12 muffin tins or line with liners.
• Put all dry ingredients in large bowl and mix well.
• Add buttermilk, mayonnaise, butter and shortening to dry ingredients.
• Mix well.
• Add eggs and blend thoroughly.
• Pour into prepared muffin tins and bake 10-12 minutes till lightly browned.
• Use toothpick to test for doneness.
• NOTE: I added 1 C shredded cheddar cheese on some and cinnamon sugar on some.

MOIST MEXICAN CORNBREAD

Steps:

• Put all ingredients except the cornbread mixes into a large bowl and mix well with a spoon.
• Now add the cornbread mixes and stir just until moistened.
• Pour into a greased 9x13 baking dish.
• Bake at 350 degrees for 50-55 minutes or until lightly browned and the edges pull away from the sides of the pan.
• Serve warm and refrigerate leftovers.