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savory mexican cornbread muffins

Mexican Cornbread Muffins

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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 40 minutes
Course Side
Cuisine Mexican
Servings 12 muffins

Equipment

  • 1 muffin tin
  • 1 large mixing bowl
  • 1 Whisk
  • 1 measuring cup
  • 1 Rubber spatula
  • 1 Spoon
  • 1 Oven

Ingredients
  

  • 1 cup All-purpose flour
  • 1 cup Yellow cornmeal
  • 1/4 cup Granulated sugar
  • 1 tablespoon Baking powder
  • 1/2 teaspoon Salt
  • 1 cup Milk
  • 1/4 cup Unsalted butter melted
  • 2 Large eggs
  • 1 cup Corn kernels fresh or canned
  • 1/2 cup Cheddar cheese shredded
  • 1/4 cup Jalapeños diced

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • Grease the muffin tin or line with paper liners.
  • In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
  • In a separate bowl, combine the milk, melted butter, and eggs.
  • Pour the wet ingredients into the dry ingredients and stir until just combined.
  • Fold in the corn, cheddar cheese, and jalapeños with a rubber spatula.
  • Spoon the batter evenly into the prepared muffin tin.
  • Bake in the preheated oven for 20 minutes or until golden brown and a toothpick inserted in the center comes out clean.
  • Let the muffins rest in the tin for 5 minutes before transferring them to a wire rack to cool slightly.

Notes

For a spicier kick, add more jalapeños or a pinch of cayenne pepper to the batter. If using canned corn, ensure it is well-drained to prevent excess moisture in the muffins. These muffins are best served warm with a pat of butter or alongside chili or soup.
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