Mexican Style Cornbread Muffins
Mexican-style cornbread muffins offer a flavorful blend of corn, peppers, and cheese, perfect for a savory snack or side dish for any meal.
Ingredients
Instructions
- In a mixing bowl, combine flour, meal, sugar, shortening, and egg.
- Add corn, green pepper, red pepper, onion, cheese, and jalapeno pepper. Mix well.
- Pour the mixture into a greased muffin pan.
- Bake at 375°F until golden brown, about 20 minutes.
Tips & Substitutions
For a spicier kick, consider adding more jalapeno or using a hotter variety. You can substitute half the flour with whole wheat flour for a nuttier flavor. If you don't have American cheese, any melting cheese like Monterey Jack or cheddar works well. Be sure to mix ingredients gently to keep the muffins light and fluffy.
Serving Suggestions
These muffins are perfect as a side for chili or paired with a fresh salad. Serve them warm with butter or alongside a generous scoop of Easy Southwest Dip for a delightful appetizer. They also make an excellent addition to a Mexican Plate Dip spread or as a hearty snack for gatherings.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze them for up to 3 months. To reheat, microwave for 20-30 seconds or warm in an oven at 350°F until heated through, ensuring they don't dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican Style Cornbread Muffins contains roughly 595 calories, with 8g protein, 65g carbohydrates, and 35g fat. It is an excellent source of iron (42% of the Daily Value), and a good source of protein and vitamin A.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these cornbread muffins ahead of time?
Yes, you can prepare the batter ahead of time and store it in the refrigerator for up to a day. Just give it a good stir before pouring it into the muffin pan. Alternatively, you can bake the muffins and store them, then reheat them as needed.
What can I substitute for the whole kernel corn?
If you don’t have whole kernel corn, you can use frozen corn (thawed) or canned corn (drained). Both options will work well and maintain the texture of the muffins. Just ensure to mix them in well for even distribution.
Can I make these muffins gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. Check the ingredients of your cornmeal to ensure it’s gluten-free as well, and you can enjoy these muffins without gluten.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).