Best Moms Tex Mex Cornbread Muffins Recipes

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

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

MOM'S TEX MEX CORNBREAD MUFFINS

Mom's Tex Mex Cornbread Muffins image

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

Ingredients

2 cups cornmeal mix
1 1/2 cups milk
1 egg
1/4 cup vegetable oil
1 1/2 cups sharp shredded cheddar cheese
2/3 cup mild salsa, drained
1 teaspoon hot sauce (optional)
cooking spray
1/2 cup shredded cheddar cheese

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.