Mexican Corn Muffins



This is a follow-up post to the Black Beans and Rice post that I did a few days ago. We like to make this to round out that meal and keep everyone's stomach fuller for a little longer. It does require more ingredients than plain cornbread, but it is soooo worth it. We make two batches for our family and it is good warmed up the next day.

Mexican Corn Muffins

adapted from the Bread Becker's Recipe Collection

2 cups freshly milled corn meal

2 1/2 tsp. baking powder

3/4 tsp. salt

2 eggs

1/2 cup butter

1 small can of creamed corn

1 medium onion, chopped

1/4 lb. grated sharp cheese

2 slices of jalapeno peppers, diced finely

Mix dry ingredients. Add all other ingredients and mix well. Pour into greased muffin pan. Bake at 400 degrees for about 20 minutes or until lightly brown on top.

A couple of cooking and preparing tips:

If your family is not crazy about onion, then cut the amount in half and chop real fine. They may not be able to tell it is in there.

Instead of using jalapeno peppers, you can substitute pepper jack for the cheddar cheese. It will give that little bit of heat that makes these so good.

Original recipe called for 1/2 lb. of cheese, but I found this was too much and caused the muffins to be greasy. You may like them with more cheese.

Again, be careful when chopping those jalapenos. The juice from the seeds will set your hands on fire!

Thankful that my husband really likes these,

Nichole