Mexican Cornbread Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
3 cups self-rising corn meal3 TBSP sugar1 tsp salt1 large onion, chopped finely2 jalepeno peppers, chopped finely1 1/2 cups grated cheddar cheese1 can cream style corn1/2 cup canola oil, such as Smart Balance1 cup 2% milk3 eggs
Preheat oven to 400 degrees.
Mix dry ingredients first - cornmeal, peppers, onion, sugar, salt and cheese. Then add remaining ingredients, stirring well.
Spray 2, 12-sectioned muffin pans with cooking spray. Divide batter among muffin sections. (no need to use paper liners)
Bake at 400 for 20 minutes. Makes 24 muffins - serving size 1...although you'll want to eat more they are so good!
Number of Servings: 24
Recipe submitted by SparkPeople user LORI-BETH.
Mix dry ingredients first - cornmeal, peppers, onion, sugar, salt and cheese. Then add remaining ingredients, stirring well.
Spray 2, 12-sectioned muffin pans with cooking spray. Divide batter among muffin sections. (no need to use paper liners)
Bake at 400 for 20 minutes. Makes 24 muffins - serving size 1...although you'll want to eat more they are so good!
Number of Servings: 24
Recipe submitted by SparkPeople user LORI-BETH.
Nutritional Info Amount Per Serving
- Calories: 156.2
- Total Fat: 8.4 g
- Cholesterol: 34.8 mg
- Sodium: 426.2 mg
- Total Carbs: 16.9 g
- Dietary Fiber: 1.4 g
- Protein: 4.1 g
Member Reviews
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SUZE1921
Delicious and moist. Will make this again.
Used Jiffy corn muffin mix for corn meal. Recipe did not specify size of can for Creamed corn. I used 2- 8oz cans and half of the milk because by the time I added the milk I thought it was plenty moist so I cut milk in Half. Came out great. - 11/21/14