Mexican Cornbread Muffins Recipes

JALAPENO CORNBREAD MUFFINS

Jalapeno Cornbread Muffins image

These sweet, crumbly muffins are unbelievably easy to make and incredibly addicting!

Provided by Chungah Rhee

Yield 12 muffins

Number Of Ingredients 11

Ingredients

1 cup all-purpose flour
1 cup yellow cornmeal
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/2 cup unsalted butter, melted
1/2 cup sugar
2 large eggs
1 tablespoon honey
2 jalapenos, seeded and diced
1/4 cup shredded cheddar cheese

Steps:

Preheat oven to 375 degrees F. Lightly coat a 12-cup muffin tin with nonstick spray; set aside. In a large bowl, combine flour, cornmeal, baking soda and salt. In a large glass measuring cup or another bowl, whisk together buttermilk, butter, sugar, eggs and honey. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add jalapenos and cheese, and gently toss to combine. Scoop the batter evenly into the muffin tray. Place into oven and bake for 15-17 minutes, or until a tester inserted in the center comes out clean. Remove from oven and cool on a wire rack.

MEXICAN CORN BREAD MUFFINS

Mexican Corn Bread Muffins image

Cheesy, fluffy, slightly sweet and just the PERFECT amount of heat, these Mexican Cornbread Muffins go GREAT with chili's, soups and beans

Provided by Wendi Spraker

Categories bread

Time 25m

Number Of Ingredients 12

Ingredients

1 box of Jiffy Corn Muffin Mix
2 large eggs
4 oz chopped green chilis
15 oz creamed corn
4 oz grated pepper jack cheese
2 Tbs vegetable oil
2 Tbs Sour Cream
2 Tbs Granulated White Sugar
1 tsp kosher salt
2 tsp onion powder
2 tsp garlic powder
1 tsp cayenne pepper

Steps:

Preheat the oven to 350
Mix all of the ingredients together in a large bowl and allow to sit for 5-10 minutes.
Spray mini muffin tin cups and the space between with non stick spray. Line mini muffin tin with paper liners and then spray the inside of the muffin paper cups.
Use a scoop and fill the muffin cups with the mix to about ⅔ full.
Bake at 350 for 10-15 minutes until lightly browned on the top.

Nutrition Facts : Calories 36 kcal, Carbohydrate 3 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 12 mg, Sodium 132 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

KICKS LIKE A MULE - MEXICAN JALAPENO AND CORNBREAD MUFFINS!

Kicks Like a Mule - Mexican Jalapeno and Cornbread Muffins! image

These lovely little cornmeal muffins have quite a kick to them, it's the jalapeno peppers! A very simple and easy recipe that goes so well with chili, stews, soups, chilli con carne or when served as an appetiser snack - split them in two and spread with savoury butters or serve with dips. I made these up as an experiment, and they turned out so well, that I am on my third batch already!

Provided by French Tart

Categories Quick Breads

Time 30m

Yield 12 Cornmeal Muffins, 12 serving(s)

Number Of Ingredients 10

Ingredients

1 cup cornmeal
1 cup plain white flour
2 tablespoons sugar
4 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cayenne pepper (optional)
1 cup yoghurt or 1 cup buttermilk
4 ounces butter, melted
1 egg, lightly beaten
1/2 cup jalapeno pepper, drained and chopped

Steps:

Pre-heat oven to 200C/400F and grease a 12 hole muffin tin.
Mix all the dry ingredients together and then add the yoghurt or buttermilk, melted butter and the egg. Mix until all the ingredients are combined - do NOT overmix!
Add the jalapeno peppers and mix gently again.
Spoon into pre-greased muffin tin and then bake for 20 to 25 minutes or until well risen and pale golden brown.
Serve with chili, chilli con carne, stews, soups or split and spread with savoury butter or dips.

MEXICAN CORNBREAD

Mexican Cornbread image

I work at an elementary school, and a couple times a year we have a gathering where everyone brings a favorite dish to pass. A friend shared this delicious Mexican cornbread and it was a big hit. -Sandy Gaulitz, Spring, Texas

Provided by Taste of Home

Time 1h

Yield 24 servings.

Number Of Ingredients 9

Ingredients

2 packages (8-1/2 ounces each) cornbread/muffin mix
1 medium onion, chopped
2 cups shredded cheddar cheese
1 can (14-3/4 ounces) cream-style corn
1-1/2 cups sour cream
4 large eggs, lightly beaten
1 can (4 ounces) chopped green chilies
1/3 cup canola oil
1 tablespoon finely chopped jalapeno pepper

Steps:

In a large bowl, combine cornbread mix and onion. Combine the remaining ingredients; add to the cornbread mixture just until moistened. Pour into a greased 13x9-in. baking dish. , Bake at 350° for 50-55 minutes or until lightly browned and the edges pull away from sides of pan and a toothpick inserted in the center comes out clean. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 159 calories, Fat 10g fat (5g saturated fat), Cholesterol 58mg cholesterol, Sodium 229mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein.

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