Tex Mex Corn Muffins Recipes
JALAPENO CORNBREAD MUFFINS
Slightly sweet and amazingly moist Jalapeno Cornbread Muffins made with fresh corn, corn meal, and jalapenos. Sweetness of two kinds of corn, hint of salt, and heat of Jalapeno chili.. You guys! This tex-mex recipe is keeper for all savoury corn muffin lovers! Can you believe this need only 10 minutes prep? No kidding! Just 10 minutes and 22-25 minutes of baking and fresh warm bread to serve with your favorite soup! All you need is: a whisk, a bowl and a muffin tin... and simple cornbread muffin ingredients: one corn on the cob, corn meal, AP flour, jalapeno, egg, buttermilk, and baking powder! Best part is: even though easy to put together, these muffins are no comprise in flavor. Try these once and you will forget cornbread muffin mix... for good! I promise! Secret for making moist cornbread muffins.. I should say, any muffin is right ratio of fat, leavening agents and flour.. And paying attention to the recipe :) So, let's get started! I love serving bread on the side of a soup. Every hearty soup needs a crusty and delicious bread to scoop all the goodness. When I prepared Pasta Fagioli last weekend, I served Jalapeno Corn muffins on the side. If you wondering, why Italian soup and southern corn bread?? Well, I love a good crusty sweet jalapeno cornbread with beans chili. The creamy beans soup reminded me of a hearty beans chili and I could think of only one bread to compliment it: sweet cornbread. Since the soup wasn't very spicy, the jalapeno in corn muffins made every bite scrumptious! I finished two corn muffins with one bowl of soup and was still craving for more. Loaded with fresh Corn and Jalapeno: To me, there is nothing like cornbread with corn and jalapenos. I enriched corn muffins with corn, usually fresh corn from a cob, for texture and jalapeno for savoury surprise. When corn is not in season... sometimes I use unsalted sweet canned corn too. When muffins cook in oven, corn kernels become juicy and soft. They burst in mouth when you bite into a warm sweet cornbread muffin... omg! my favorite!! To suit my need of savoury hot and sweet muffins.. I added one whole pickled jalapeno (chopped) and one fresh jalapeno. You can do the same or use just one as per your taste preference. My loves for Jalapenos and other Mexican chili is hard to express in one recipe. Idea is, if there is jalapeno or chipotle recipe in world.. I will find it. Ameen! :) Buttermilk makes Cornbread Moist Cornbread or corn muffins, one ingredient that I always add to muffins is - buttermilk. The tang and fat of buttermilk gives amazing lite and moist texture to muffins. Tell me who does not like a moist cornbread? Ask me? I adore it! Give me few with soft salted butter and then don't bother me. I like to devour my share of corn muffins! ;-) Note: When I'm out of buttermilk, I substitute it with non-fat diluted yogurt. Even though I make cornbread often... this is my first cornbread recipe on blog. I make awesome skillet cornbread too but that will be a separate post. :) It is very cold in my part of the world today... and I'm thinking to make some more soup and bake a batch of fresh cornbread muffins. Friends, if you planning to spend cozy Friday evening at home? I recommend treating yourself with comforting soup and jalapeno cornbread muffin for dinner! (save some for Saturday breakfast with butter and hot chai tea. ) Have wonderful weekend! -Savita
Provided by Savita
Time 35m
Number Of Ingredients 11
Steps:
- Prevheat oven at 400 degrees Fahrenheit. Spray muffin tin with cooking spray or line with muffin liners. Set aside.
- In a medium bowl or paper plate, mix dry ingredients with a whisk or fork. Fold in chopped jalapeno and corn kernels and set aside.
- In a wide bowl, add wet ingredients - eggs, melted and cooled butter, olive oil, and buttermilk. Whisk until eggs are very well blended with buttermilk.
- Add dry ingredient + jalapeno mix in wet ingredients and fold with spatula gently until just combined. Scoop into 11 muffin cups and bake for 22-25 minutes or until tooth pick inserted in middle comes out clean.
MOM'S TEX MEX CORNBREAD MUFFINS
My mom used to make these to go with her chili on cold days. They are spicy, cheesy corn bread muffins that are excellent. I hope you enjoy them too. You can also use montery jack cheese instead of cheddar cheese. Your favorite salsa works best in these and i have found that home made salsa is the best at making these unbelievable.
Provided by Pepper Monkey
Categories Breads
Time 35m
Yield 1 8x8 Pan, 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F.
- Grease muffin pan with cooking spray.
- Mix egg, milk, cornmeal and oil together in a bowl.
- Fold in 1 1/2 cup cheese and salsa.
- Add hot sauce for a spicier muffin.
- Bake at 450 for 20-25 minutes.
- During the last 5 minutes sprinkle the tops of the muffins with shredded cheddar cheese.
- Remove from oven and let cool for 5 minutes before serving.
CORN MUFFINS
Steps:
- Preheat the oven to 350 degrees F.
- Line 12 muffin cups with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and eggs. With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended. Spoon the batter into the paper liners, filling each one to the top. Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean. Cool slightly and remove from the pan.
BEST EVER CORN MUFFINS
This recipe was handed down to me from my mother. It's easy to make and the ingredients are probably already in your kitchen. Enjoy!
Provided by CHAROLETTEKD
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 38m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla.
- In a separate bowl, stir together baking mix and cornmeal. Blend this mixture into the butter/egg mixture, alternately with the milk; stir just until combined. Spoon batter into prepared muffin cups.
- Bake in preheated oven for 20 to 30 minutes, until golden.
Nutrition Facts : Calories 163.8 calories, Carbohydrate 21.7 g, Cholesterol 42.3 mg, Fat 7.3 g, Fiber 0.4 g, Protein 2.8 g, SaturatedFat 3.5 g, Sodium 233.7 mg, Sugar 10.5 g
MEXICAN CORN MUFFINS
These great muffins are a perfect addition to traditional or white chicken chili. I originally created this recipe to go along with a traditional mexican dinner.
Provided by angie_pangie
Categories Quick Breads
Time 32m
Yield 18 Muffins
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F Grease a large muffin pan, or use paper liners.
- Mix all ingredients together, blending well.
- Pour into muffin pan (liners) and fill about 1/2 full.
- Bake for 22-28 minutes.
Nutrition Facts : Calories 182.5, Fat 8.7, SaturatedFat 2.5, Cholesterol 29.4, Sodium 401.8, Carbohydrate 22.4, Fiber 1.8, Sugar 5.5, Protein 4.3
MOIST TEX-MEX CORNBREAD
Turn corn muffin mix into Moist Mexican Cornbread using bell pepper, green chilies and more. For a spicier mexican cornbread, add more ground red pepper.
Provided by My Food and Family
Categories Recipes
Time 35m
Yield Makes 16 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Mix dressing, eggs and ground red pepper in large bowl.
- Add remaining ingredients; stir just until moistened. Pour into greased 8-inch square baking dish.
- Bake 25 min. or until golden brown.
Nutrition Facts : Calories 110, Fat 4.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 30 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
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