Best 3 Mexican Cornbread Muffins Super Moist Recipes

Indulge in the delectable flavors of Mexican cornbread muffins, a delightful treat that seamlessly blends the classic comfort of cornbread with the vibrant zest of Mexican cuisine. These moist and tender muffins are bursting with a symphony of flavors, featuring a medley of sweet corn, savory cheese, and a touch of spicy jalapeños. Each bite is an explosion of textures, from the crispy exterior to the soft and fluffy interior. Whether you're hosting a fiesta, enjoying a cozy brunch, or simply craving a taste of homemade goodness, these Mexican cornbread muffins are sure to tantalize your taste buds and leave you wanting more. In this article, we've curated a collection of irresistible recipes that cater to a range of dietary preferences, including gluten-free and vegan options. Embark on a culinary journey and discover the perfect Mexican cornbread muffin recipe to satisfy your cravings.

Check out the recipes below so you can choose the best recipe for yourself!

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

MOIST MEXICAN CORNBREAD

Moist Mexican Cornbread image

Our family enjoys this beef-stuffed corn bread with for a snack or even a simple entree. -Elizabeth Sanders, Obion, Tennessee

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 10 servings.

Number Of Ingredients 13

Ingredients

2 large eggs, room temperature
1 cup sour cream
2/3 cup canola oil
1-1/2 cups cornmeal
1/4 cup all-purpose flour
2-1/4 teaspoons baking powder
3/4 teaspoon salt
1 can (4 ounces) chopped green chiles, drained
2 tablespoons chopped green pepper
2 tablespoons chopped onion
2 tablespoons chopped pimientos
1 pound ground beef, cooked and drained
1-1/2 cups shredded cheddar cheese

Steps:

In a bowl, combine the eggs, sour cream and oil. In another bowl, combine the cornmeal, flour, baking powder and salt; fold in the chiles, green pepper, onion and pimientos. Add the egg mixture; mix well. , Pour half into greased 13x9-in. baking dish. Top with beef. Sprinkle with 1/2 cup cheddar cheese. Spoon remaining cornmeal mixture over top. Sprinkle with remaining cheese. Bake at 350° for 30 minutes or until a toothpick comes out clean.

Nutrition Facts : Calories 448 calories, Fat 32g fat (9g saturated fat), Cholesterol 88mg cholesterol, Sodium 490mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 1g fiber), Protein 16g protein.

MOIST CORNBREAD MUFFINS

Moist Cornbread Muffins image

We don't like cornbread per se, so I was looking around and found these today (12/19/06) .. I made them. Oh my gosh!! Moist isn't the word! The batter is VERY liquidy. They ARE almost like a spoon pudding.

Provided by Amberngriffinco

Categories Quick Breads

Time 24m

Yield 24 serving(s)

Number Of Ingredients 11

Ingredients

2 cups plain cornmeal
1 cup all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 cups buttermilk
2 tablespoons mayonnaise
2 tablespoons butter, Melted
1/3 cup shortening
4 large eggs

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.

Nutrition Facts : Calories 135.1, Fat 5.7, SaturatedFat 1.9, Cholesterol 39.3, Sodium 257.7, Carbohydrate 17.9, Fiber 0.9, Sugar 5.8, Protein 3.5

Tips:

Adjust the spiciness of the muffins by controlling the amount of chili powder and jalapeño pepper used.
Ensure the baking powder and baking soda are fresh to guarantee proper rising of the muffins.
For a crispy muffin top, brush the tops with melted butter before baking.
For a moist and tender crumb, do not overmix the batter.
Feel free to experiment with different types of corn, such as white, yellow, or blue cornmeal.

Conclusion:

These Mexican cornbread muffins offer a delightful blend of flavors, textures, and aromas. With their moist and tender crumb, crispy crust, and zesty corn and chili flavor, they are perfect for any occasion. Whether served as a snack, side dish, or even a main meal, these muffins will surely be a hit. The combination of simple ingredients and easy-to-follow instructions makes them accessible to bakers of all skill levels. So gather your ingredients, preheat your oven, and embark on a culinary journey to create these irresistible Mexican cornbread muffins.