Best 5 Mexicorn Muffins Recipes
Calling all cornbread enthusiasts and Mexican food aficionados! Get ready to embark on a culinary journey that harmoniously blends the comforting flavors of cornbread with the vibrant zest of Mexican cuisine. In this article, we present a collection of irresistible Mexican cornbread muffin recipes that will tantalize your taste buds and leave you craving more.
From classic cornbread muffins infused with the warmth of chili powder and cumin to creative variations featuring sweet corn, black beans, and tangy salsa, this diverse selection caters to every palate. Whether you're planning a casual brunch, a fiesta-themed party, or simply seeking a delightful snack, these recipes offer an explosion of flavors that will make any occasion special. So, gather your ingredients, preheat your oven, and let's dive into the realm of delectable Mexican cornbread muffins!
MEXICAN CORNBREAD (WITH JIFFY MIX)
Steps:
- Preheat the oven to 350 degrees Fahrenheit. Grease a 9x13 baking dish with oil or butter.
- In a large bowl, stir onion, cheese, creamed corn, sour cream, eggs, green chilies, oil, and jalapenos with a spoon until well-blended.
- Stir in the cornbread mixes just until the mixture is moistened.
- Pour the mixture into the greased dish.
- Bake for 50 to 55 minutes or until cornbread is lightly brown. The edges should start to pull away from the sides of the dish.
- Serve warm. Enjoy!
Nutrition Facts : Calories 255 cal
MEXICAN CORNBREAD
Steps:
- Coat a 13- x 9-inch baking dish with nonstick cooking spray. Preheat oven to 375 degrees F.
- Beat the eggs and oil with a wooden spoon until well combined. Add the creamed corn, frozen corn, sour cream, cheese, and diced green chiles and mix until well combined. Add the Jiffy Corn Muffin Mix and stir just until moistened. Batter will be slightly lumpy.
- Pour the mixture into the prepared baking dish and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
Nutrition Facts : TransFat 1 g, Calories 235 kcal, Carbohydrate 30 g, Protein 6 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 43 mg, Sodium 442 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving
MOLLY'S MEXICORN
I jazzed up a corn recipe with some spicy seasoning to create this offering for a Mexican potluck. Everyone liked it so much that now it's all I'm ever asked to bring. The bright mix of colors makes it attractive for most any occasion. -Molly Mason Denver, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine all the ingredients. Cover and cook over medium heat for 10 minutes or until vegetables are tender.
Nutrition Facts : Calories 138 calories, Fat 5g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 208mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 4g fiber), Protein 4g protein.
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
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
Tips:
- Use fresh ingredients: Fresh corn, bell peppers, and cilantro will give your muffins the best flavor.
- Don't overmix the batter: Overmixing will make the muffins tough. Mix just until the ingredients are combined.
- Fill the muffin cups only 2/3 full: This will prevent the muffins from overflowing.
- Bake the muffins at a high temperature: This will help them rise and develop a golden brown crust.
- Let the muffins cool before serving: This will help them set and hold their shape.
Conclusion:
Mexicorn muffins are a delicious and easy-to-make snack or side dish. They're perfect for potlucks, picnics, or everyday meals. With their combination of corn, bell peppers, and cilantro, these muffins are sure to be a hit with everyone who tries them. So next time you're looking for a quick and easy recipe, give these Mexicorn muffins a try!
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