Texas Cactus Corn Muffins |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I love making these spicy corn muffins. My children say the flavor reminds them of Texas. I really enjoy the combination of corn, green chilies, and cheese and this recipe has it all. You can leave out the jalapeno to reduce the spiciness. Inspired by a recipe found in TOH Qucik Cooking. Ingredients:
1/2 cup butter (softened) |
1/2 cup sugar |
4 large eggs |
1 cup buttermilk |
1 can green chili (drained) |
1/2-1 jalapeno (chopped) |
1 1/4 cups cornmeal |
2 teaspoons baking powder |
1 cup all-purpose flour |
1/2 teaspoon salt |
1 cup whole kernel corn |
1/2 cup cheddar cheese |
1/2 cup monterey jack cheese |
Directions:
1. Preheat oven to 375° F.
2. Mix butter and sugar, then add eggs one at a time, mixing after each egg.
3. Add buttermilk,jalapeno and chilies and mix well.
4. Combine dry ingredients in another mixing bowl.
5. Gradually add dry ingredients to buttermilk mixture.
6. Fold in corn and cheeses.
7. Place mixture in well greased cactus shaped corn stick pan or paper lined muffin cups (if using muffin cups fill 2/3 full).
8. Bake at 375°F for 20-25 minutes or until toothpick inserted in the center comes out clean.
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