Mexican Cornbread Muffins

Moist and cheesy, and with just the right amount of spice, this Mexican Cornbread Muffin recipe makes enough for a crowd. Serve them at your next fish fry, chili supper, or soup night — or do what I do and freeze the leftovers to use later. If you’re brave, you can adjust the heat in this sweet Mexican cornbread by adding a few of the jalapeño seeds. Sharp cheddar cheese and a can of cream-style corn in the batter make these cornbread muffins so moist that they practically melt in your mouth when they are hot from the oven! Be sure to watch the video for easy instructions for making my Mexican cornbread muffins from scratch.

What you may not know about me is that I love my cornbread. I mean, I really love my cornbread. Of course, John knows this about me and has learned that when we eat at either Calhoun’s or Cracker Barrel and the waiter brings out a basket of bread, he should go for the biscuit or the sourdough roll and leave the cornbread muffin for me! It was a hard lesson to learn, but very necessary — haha!

Growing up, we had a pone of cornbread (who knows what a pone is?) made with buttermilk in a cast iron skillet every week and it was the very best! The next best thing is these Mexican Cornbread Muffins. I especially like to serve them with my Favorite White Chicken Chili, Skinny Taco Soup, and even with Brunswick Stew.

Ingredients

• 3 cups self-rising corn meal mix
• 3 tablespoons sugar
• 1 teaspoon salt
• 1 large onion chopped
• 2 jalapeño peppers diced
• 1 1/2 cups sharp cheddar cheesegrated
• 1 can cream style corn
• 1/2 cup canola oil
• 1 cup milk
• 3 eggs lightly beaten

Instructions

• Preheat the oven to 400 degrees. Generously spray two 12-cup muffin tins with cooking spray; set aside. (Do not use paper liners.)
• In a large bowl, stir together the corn meal, jalapeño peppers, onion, sugar, salt, and cheese. 
• In another bowl, break three eggs and beat lightly with a whisk. Add the corn, milk, and canola oil and stir. Add this mixture all at once to the dry ingredients and stir until the dry ingredients are just moistened. Do not over mix!
• Evenly divide the batter among the muffin tins.
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