Mexican Corn Muffins

Last night I was feeling SPICY (not that kind of spicy, I do chase a toddler all day). So to welcome my husband home from a long day at work I whipped up a batch of my YUMMY Mexican Corn Muffins for us to munch on while we said farewell to the ladies of Wisteria Lane.

Desperate Housewives may have come to an end at 11pm, but my craving for these SPICY muffins has lasted well in to the next day!



3 cups all-purpose flour

1 cup sugar

1 cup medium cornmeal

2 tablespoons baking powder

1 1/2 teaspoons salt

1/4 teaspoon cracked black pepper

1 1/2 cups whole milk

1/2 pound unsalted butter, melted and cooled

2 extra-large eggs

2 large pickled jalapenos, diced

2 roma tomatoes, peeled, seeded and diced

1/4 cup Spanish onion, diced

1 cup sharp cheddar cheese


Preheat the oven to 350 degrees F.

Prepare muffin pan by spraying with non-stick spray or using muffin liners. In a large bowl mix the flour, sugar, cornmeal, baking powder, salt and pepper. In a separate bowl, combine the milk, melted butter, and eggs. With your mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended. Finally, using figure 8 movements with a baking spatula, slowly add the jalepenos, tomatoes, onion and cheese until the mixture is combined. DO NOT OVER MIX. Spoon the batter into the pan, filling each one to the top. Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean. Cool slightly and remove from the pan.

**In a rush? Try a prepared dry cornbread mix!



  1 comment for “Mexican Corn Muffins

  1. May 23, 2012 at 10:30 PM

    These sound good, and I bet I could make them fine GF!
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