Best 3 Mexican Cornbread Muffins Recipes

Mexican cornbread muffins are a delightful culinary treat that combines the flavors of traditional cornbread with the zest of Mexican cuisine. These savory muffins draw inspiration from the vibrant street food culture of Mexico, blending the sweet and earthy notes of corn with the warmth of chili peppers and the tang of fresh cilantro. They offer a perfect balance of textures, featuring a tender crumb, a crispy exterior, and a burst of sweet corn kernels in every bite. So, if you're looking for a recipe that elevates your taste buds and transports you to the lively markets of Mexico, embark on this culinary journey to discover the best recipe for Mexican cornbread muffins.

Here are our top 3 tried and tested recipes!

KICKS LIKE A MULE - MEXICAN JALAPENO AND CORNBREAD MUFFINS!

Kicks Like a Mule - Mexican Jalapeno and Cornbread Muffins! image

These lovely little cornmeal muffins have quite a kick to them, it's the jalapeno peppers! A very simple and easy recipe that goes so well with chili, stews, soups, chilli con carne or when served as an appetiser snack - split them in two and spread with savoury butters or serve with dips. I made these up as an experiment, and they turned out so well, that I am on my third batch already!

Provided by French Tart

Categories Quick Breads

Time 30m

Yield 12 Cornmeal Muffins, 12 serving(s)

Number Of Ingredients 10

Ingredients

1 cup cornmeal
1 cup plain white flour
2 tablespoons sugar
4 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cayenne pepper (optional)
1 cup yoghurt or 1 cup buttermilk
4 ounces butter, melted
1 egg, lightly beaten
1/2 cup jalapeno pepper, drained and chopped

Steps:

Pre-heat oven to 200C/400F and grease a 12 hole muffin tin.
Mix all the dry ingredients together and then add the yoghurt or buttermilk, melted butter and the egg. Mix until all the ingredients are combined - do NOT overmix!
Add the jalapeno peppers and mix gently again.
Spoon into pre-greased muffin tin and then bake for 20 to 25 minutes or until well risen and pale golden brown.
Serve with chili, chilli con carne, stews, soups or split and spread with savoury butter or dips.

MEXICAN CORNBREAD MUFFINS, SUPER MOIST

MEXICAN CORNBREAD MUFFINS, SUPER MOIST image

Categories Bread

Number Of Ingredients 6

Ingredients

1 pkg Jiffy cornbread mix
1 egg
1/3 c milk
10 slices jalapenos from jar, diced
1/2 c sharp cheddar cheese
1/2 can whole kernel corn, or cream corn

Steps:

Mix all ingredients. Milk may be half buttermilk and half plain. Spoon into cupcake paper lined muffin pan (3/.4 full). Bake 400F 20 min.

MEXICAN CORNBREAD MUFFINS

Mexican Cornbread Muffins image

I recently found the Hatch brand of green chiles. If you haven't tried them yet, I highly recommend them. The flavor is fabulous!

Provided by Regina Shelnutt

Categories Savory Breads

Time 20m

Number Of Ingredients 7

Ingredients

2 c corn meal
1 egg
1/4 c vegetable oil
1-1 1/2 c buttermilk
1 can(s) chopped green chiles
1 c shredded cheese
4-5 dash(es) pepper sauce

Steps:

1. Preheat oven to 425 degrees
2. Mix all ingredients
3. Pour into greased muffin tins.
4. Cook 10-13 minutes until golden brown.
5. This recipe will make 12-18 muffins depending on how much batter you put in the muffin tin.

Tips:

Use fresh ingredients. Fresh corn and buttermilk will give your muffins the best flavor.
Don't overmix the batter. Overmixing can make the muffins tough.
Fill the muffin tins to the top. This will help the muffins rise evenly.
Bake the muffins until a toothpick inserted into the center comes out clean. Overbaking will make the muffins dry.
Serve the muffins warm with butter or honey. You can also add a dollop of sour cream or salsa.

Conclusion:

Mexican cornbread muffins are a delicious and easy-to-make treat. They're perfect for breakfast, lunch, or dinner. With their sweet and savory flavor, these muffins are sure to be a hit with everyone. So next time you're looking for something new to bake, give Mexican cornbread muffins a try!