Best 2 Moms Tex Mex Cornbread Muffins Recipes

**Indulge in the Delightful Symphony of Flavors: Mom's Tex-Mex Cornbread Muffins**

Embark on a culinary adventure with Mom's Tex-Mex Cornbread Muffins, a delightful fusion of classic cornbread and the vibrant flavors of Mexican cuisine. These delectable muffins are a harmonious blend of sweet cornmeal, savory spices, and a touch of heat, creating a taste sensation that will tantalize your taste buds. Perfectly complementing the hearty cornbread base are tantalizing fillings and toppings, ranging from zesty salsa and creamy avocado to melted cheese and tender pulled pork. Whether you prefer them as a satisfying snack, a hearty breakfast, or an irresistible side dish, these Tex-Mex Cornbread Muffins are a versatile treat that will leave you craving more. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey that promises both flavor and satisfaction.

Here are our top 2 tried and tested recipes!

MEXICAN CORNBREAD MUFFINS

Mexican Cornbread Muffins image

Moist and cheesy, and with just the right amount of spice, this Mexican Cornbread Muffin recipe makes enough to serve a crowd!

Provided by Sheila Thigpen

Categories Bread

Time 35m

Number Of Ingredients 10

Ingredients

3 cups self-rising corn meal mix
3 tablespoons sugar
1 teaspoon salt
1 large onion (chopped)
2 jalapeño peppers (diced)
1 1/2 cups sharp cheddar cheese (grated)
1 15 oz. can cream style corn
1/2 cup canola oil
1 cup milk
3 large eggs (lightly beaten)

Steps:

Preheat the oven to 400 degrees. Generously spray two 12-cup muffin tins with cooking spray; set aside. (Do not use paper liners.)
In a large bowl, stir together the corn meal, jalapeño peppers, onion, sugar, salt, and cheese.
In another bowl, break three eggs and beat lightly with a whisk. Add the corn, milk, and canola oil and stir. Add this mixture all at once to the dry ingredients and stir until the dry ingredients are just moistened. Do not over mix!
Evenly divide the batter among the muffin tins.
Bake for 20 minutes or until golden brown. Cool 1-2 minutes before removing from the muffin tins.
Serve immediately or place in ziplock bags when cool and freeze to use later.

Nutrition Facts : ServingSize 1 g, Calories 150 kcal, Carbohydrate 16 g, Protein 4 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 31 mg, Sodium 367 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 6 g

EASY MEXICAN CORNBREAD {WITH JIFFY CORN MUFFIN MIX}

EASY Mexican Cornbread {with Jiffy Corn Muffin Mix} image

Get all the homemade flavor with minimal effort with this quick and easy loaded Jiffy Mexican Cornbread recipe!

Provided by Alexa Blay

Categories Side Dishes

Time 45m

Number Of Ingredients 8

Ingredients

2 eggs
2 Tablespoons vegetable oil
1/2 cup sour cream
1 (14.75 ounce) can cream style corn
1 (4 ounce) can green chiles (I used the Old El Paso brand)
1 cup freshly shredded sharp cheddar cheese*
2 (8.5 ounce) boxes Jiffy Corn Muffin Mix
1 medium jalapeno (optional - for topping, sliced)**

Steps:

Preheat the oven to 400 F (204 C). Lightly coat a nonstick 8 x 8 pan with cooking spray.
In a large mixing bowl, whisk the eggs and oil together. Add in the sour cream, cream style corn, diced chiles, and most of the cheddar cheese (save a pinch of the cheese if you want to sprinkle some on top) and mix until combined. Add in the 2 boxes of Jiffy Corn Muffin Mix and stir until the mix is just wet. Don't over mix it. The batter should look slightly clumpy.
Pour the batter into the pan, place the sliced jalapenos on top of the batter and bake for about 40 - 45 minutes. You can test to see if it's done by inserting a toothpick into the center. If the toothpick comes out clean, or with just a few crumbs, it's done. If it comes out a bit wet, put the cornbread back in the oven for another few minutes, or until a toothpick comes out clean.

Nutrition Facts : Calories 213 calories, Carbohydrate 27.5 grams carbohydrates, Fat 9.7 grams fat, Fiber 1.1 grams fiber, Protein 4.6 grams protein, ServingSize 1/16, Sugar 7.2 grams sugar

Tips:

For a sweeter cornbread, use 1 cup of sugar instead of 1/2 cup.
To add a little spice, add 1 teaspoon of chili powder or cumin to the batter.
For a cheesy cornbread, add 1 cup of shredded cheddar cheese to the batter.
For a more moist cornbread, add 1/2 cup of sour cream or buttermilk to the batter.
To make cornbread muffins, fill muffin cups 2/3 full and bake for 20-25 minutes.

Conclusion:

Mom's Tex-Mex Cornbread Muffins are a delicious and easy-to-make side dish that can be enjoyed by people of all ages. These muffins are perfect for any occasion, from a casual weeknight dinner to a special holiday gathering. With their moist and fluffy texture, and their slightly sweet and spicy flavor, these muffins are sure to be a hit with everyone who tries them.