Tamale Cornbread Muffins Recipes

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MUFFIN-TIN TAMALE CAKES



Muffin-Tin Tamale Cakes image

We needed snack inspiration beyond peanut butter and jelly. These muffin tamales have all of the flavor without the fuss. Pair with skewered fruit. -Suzanne Clark, Phoenix, Arizona

Provided by Taste of Home

Time 45m

Yield 2 dozen.

Number Of Ingredients 6

2 packages (8-1/2 ounces each) cornbread/muffin mix
1 can (14-3/4 ounces) cream-style corn
2 large eggs, room temperature, lightly beaten
1-1/2 cups shredded reduced-fat Mexican cheese blend, divided
1-1/2 cups chopped cooked chicken breast
3/4 cup red enchilada sauce

Steps:

  • Preheat oven to 400°. In a large bowl, combine muffin mix, corn and eggs; stir just until moistened. Stir in 1 cup cheese. In another bowl, toss chicken with enchilada sauce., Fill each of 24 foil-lined muffin cups with 2 tablespoons batter. Place 1 tablespoon chicken mixture into center of each; cover with about 1 tablespoon batter., Bake until golden brown, 13-15 minutes. Sprinkle tops with remaining cheese. Bake until cheese is melted, 3-5 minutes longer. Cool 5 minutes before removing from pan to wire racks. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 137 calories, Fat 5g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 313mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges

TAMALE CORNBREAD MUFFINS



Tamale Cornbread Muffins image

Make and share this Tamale Cornbread Muffins recipe from Food.com.

Provided by cooksteve

Categories     Quick Breads

Time 35m

Yield 6 muffins, 4 serving(s)

Number Of Ingredients 11

3 cups frozen corn
1 tablespoon vegetable oil
1/4 cup white flour
1/4 cup cornmeal
1 egg
2 garlic cloves
10 -20 cilantro stems, fresh
1 hot pepper
1/4 teaspoon salt
1 teaspoon baking powder
milk

Steps:

  • Add oil to frying pan, on medium heat brown corn until fairly caramelized, will start to make popping sound when done. This browning adds a lot of the flavor.
  • Add browned corn, garlic cloves, hot peppers (or hot sauce), cilantro, and salt to food processor and blend until all ingredients are mixed.
  • Add above mix to a glass bowl, add egg, flour, corn meal, baking powder and mix well with spoon. If necessary add milk to thin. Mixture should be able to hold its shape on a spoon but thin enough to pat down into muffin tin.
  • Spray muffin tin with PAM, spoon in mixture to fill each muffin to 90% full. Put in 375°F oven for 20 minutes, or until tops start to brown slightly.

Nutrition Facts : Calories 220, Fat 6, SaturatedFat 1, Cholesterol 52.9, Sodium 261.2, Carbohydrate 39.4, Fiber 3.9, Sugar 0.8, Protein 7

EASY TAMALE PIE RECIPE



Easy Tamale Pie Recipe image

This tamale pie recipe is one of the great American casseroles. This tamale pie is simple to make, and uses Jiffy corn muffin mix to speed things up.

Provided by John Mitzewich

Categories     Entree     Dinner     Lunch     Appetizer

Time 1h15m

Yield 8

Number Of Ingredients 12

2 pounds ground beef
2 cups diced peppers (of your choice)
1 (16-ounce) jar roasted tomato salsa
1 teaspoon salt
1 teaspoon chipotle pepper
1/2 teaspoon dried oregano
2 boxes Jiffy corn muffin/bread mix (or enough cornbread batter for two 9 x 9 -inch pans)
2 eggs
2/3 cup milk
8 ounces frozen corn (thawed)
4 ounces cheddar cheese (divided)
4 ounces pepper jack cheese (divided)

Steps:

  • Bake for 1 hour.

Nutrition Facts : Calories 754 kcal, Carbohydrate 57 g, Cholesterol 177 mg, Fiber 6 g, Protein 46 g, SaturatedFat 15 g, Sodium 1363 mg, Sugar 18 g, Fat 38 g, ServingSize 8 servings, UnsaturatedFat 0 g

PINEAPPLE TAMALE MUFFINS



Pineapple Tamale Muffins image

I ran across this and couldn't resist keeping it. It's is posted for ZWT 3, Mexico and sounds like a great, different muffin. It doesn't give the yield but I *think* it will be about 24 big muffins, total guess.

Provided by Annacia

Categories     Quick Breads

Time 45m

Yield 24 serving(s)

Number Of Ingredients 6

6 cups maseca masa corn flour, for tamales
1 cup corn oil
1 1/2 teaspoons baking powder
2 cups sugar (or to taste)
2 cups pineapple juice
2 (15 ounce) cans pineapple chunks in juice

Steps:

  • Pre-heat oven to 350°F.
  • With an electric mixer, blend the corn flour, corn oil, sugar,baking powder and the pineapple juice to obtain a consistent mixture.
  • Pour the mixture to half level in each 4-inch muffin mold.
  • Add five pineapple tidbits into each mold and fill the rest with the mixture.
  • Bake for 20 minutes.

Nutrition Facts : Calories 281.3, Fat 10.2, SaturatedFat 1.3, Sodium 25.1, Carbohydrate 46.7, Fiber 2.1, Sugar 24.3, Protein 2.9

SWEET CORNBREAD MUFFINS



Sweet Cornbread Muffins image

I use two convenient mixes to create these sweet corn bread muffins. The yellow cake mix gives them a smoother texture than traditional corn bread. -Linnea Rein, Topeka, Kansas

Provided by Taste of Home

Time 30m

Yield 14 muffins.

Number Of Ingredients 6

1 package (9 ounces) yellow cake mix
1 package (8-1/2 ounces) corn bread/muffin mix
2 large eggs, room temperature
1/2 cup water
1/3 cup 2% milk
2 tablespoons canola oil

Steps:

  • In a large bowl, combine mixes. In a small bowl, combine eggs, water, milk and oil. Stir into dry ingredients just until moistened. , Fill greased and floured muffin cups halfway. Bake at 350° until a toothpick inserted in center comes out clean, 18-22 minutes. Cool for 5 minutes; remove from pans to wire racks. Serve warm.

Nutrition Facts : Calories 177 calories, Fat 6g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 269mg sodium, Carbohydrate 27g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.

OATMEAL CORNBREAD MUFFINS



Oatmeal Cornbread Muffins image

Make and share this Oatmeal Cornbread Muffins recipe from Food.com.

Provided by Californian

Categories     Quick Breads

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 9

1 1/2 cups quick oats
1 1/2 cups cornmeal
2 tablespoons baking powder
1 teaspoon poultry seasoning
1 teaspoon salt
3 eggs
1 1/2 cups milk
1/3 cup vegetable oil
1/3 cup sugar

Steps:

  • Preheat oven to 400.
  • Mix together oats, cornmeal, baking powder, seasoning, and salt.
  • In another bowl, beat the eggs then add the milk and oil.
  • Add the sugar and mix well.
  • Pour the egg mixture into the oat mixture and stir to just lightly combine.
  • Pour into sprayed muffin tins and bake for around 20 minutes.
  • Don't use muffin or cake wrappers in your tins or the outsides of your muffin won't get that nice crunchy outside.

Nutrition Facts : Calories 208.5, Fat 9.6, SaturatedFat 2.1, Cholesterol 57.1, Sodium 413.6, Carbohydrate 26.2, Fiber 2.1, Sugar 5.9, Protein 5.5

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