Description
Savory and moist Mexican Cornbread Muffins featuring a delightful mix of cornmeal, shredded cheese, sweet corn kernels, and a touch of jalapeño for gentle heat. These muffins are perfect as a flavorful side dish or a satisfying snack that brings a Mexican-inspired twist to classic cornbread.
Ingredients
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
Wet Ingredients
- 1 cup milk
- 1 egg
- ¼ cup oil or melted butter
Add-ins
- ½ cup corn kernels (fresh or frozen)
- ½ cup shredded cheese (cheddar or Mexican blend)
- 1 jalapeño, finely chopped (optional, adjust based on spice preference)
Instructions
- Preheat the Oven: Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners or lightly grease it to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the cornmeal, flour, baking powder, and salt until well combined to ensure even distribution of leavening agents.
- Combine Wet Ingredients: In a separate larger bowl, whisk together the milk, egg, and oil or melted butter until fully blended, creating a smooth base for the batter.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients bowl and stir until just combined. Avoid overmixing to keep the muffins tender.
- Fold in Add-ins: Gently fold in the corn kernels, shredded cheese, and finely chopped jalapeño (if using) to add texture and flavor without deflating the batter.
- Fill Muffin Cups: Spoon the batter evenly into the prepared muffin tin cups, filling them about three-quarters full for proper rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove the muffins from the oven and allow them to cool slightly in the tin for 5 minutes, then transfer to a wire rack to cool a bit more before serving warm.
Notes
- Adjust the spice level by adding more or less jalapeño to suit your taste preference.
- Serve these muffins warm with butter or a drizzle of honey for extra richness and sweetness.
- Use fresh or frozen corn kernels; if frozen, thaw and drain before adding.
- Shredded cheese like cheddar, Monterey Jack, or a Mexican cheese blend works best for a melty texture and added flavor.
- Prep Time: 10 minutes
- Cook Time: 18-20 minutes
- Category: Side / Snack
- Method: Baking
- Cuisine: Mexican-inspired
