Mexican Cornbread Muffins

Mexican Cornbread Muffins

Prep Time: 5 minutes

Cook Time: 15 minutes

4 Servings

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Story

A family favorite, we often make this recipe as muffins or in a case iron skillet. Adjust the jalapeños for your heat preference!

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Ingredients

• 1 cup milk

• 2 eggs

• 1 can cream style corn

• 1 1/2 cup self-rising corn meal

• 1 large onion

• 3 jalapeños, chopped (seed and stems removed)

• 1 1/2 sticks melted butter

Equipment Needed

1. Mixing bowl

2. Muffin pan

3. Non-stick cooking spray

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Instructions

1. Mix 1 can cream style corn with 1 cup milk + 2 eggs + 1 ½ cup self-rising corn meal + 1 large onion (chopped) + 3 jalapeños, (chopped and remove seeds and stems) +1 ½ stick melted butter

2. Grease muffin pans.

3. Pour cornbread mixture in muffin pans, filling ¾ of the way.

4. Cook at 450 degrees for 10-15, until golden brown on top.

Tips and Tricks

If you don’t like the heat, leave the jalapeños out for a sweet creamy cornbread.

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