These muffins are so good and are often called Mexican Cornbread by many of the Southwest recipes (which may or may not contain cooked lean ground beef with Taco-like seasoning added). Delicious with almost any type of soup, and a "must go-with" for chili.
My family will eat them with almost anything, but especially with baked beans or any other kind of dried beans over rice, they look forward to these corn muffins. Some cooks will freeze half the baked muffins, but that would be a waste of time around here. They get eaten about as soon as they appear on the table. The microwave oven would stay busy thawing and heating them if they were frozen. If you should end up with one or two leftover, just refrigerate them, and pop them in the microwave for a few seconds.
Prepare regular size muffin pans for 12 muffins using solid Crisco shortening. I do not use the cooking sprays, but prefer just plain old solid Crisco shortening. I've found that cooking sprays (aside from the fact that I know they're loaded with preservatives) never seem to provide the same "quick release" that Crisco does in my much-used old pans.
Preheat the oven to 400 degrees F.
In a mixing bowl, combine the cornmeal, the salt, and baking powder. Stir to mix those 3 ingredients. Add the shredded cheese, cream corn, sour cream, and green chilies. Stir until lightly combined. Add the eggs and oil and stir to mix, but do not beat or over mix.
The batter will be very thick. Spoon batter or use an ice-cream scoop to fill each muffin cup 2/3 full. Bake for 20-25 minutes (test for doneness). Serve warm.
| Servings: | 12 |
| Time: | 10 Minutes Preparation Time 20-25 Minutes Cooking Time |
Source: Our dear friend Helen who is still one of the most gifted cooks I've ever known. She was also one of the most patient humans God ever made as her entire house including the kitchen was being remodeled right at the Christmas holidays. In spite of all that, the lady entertained a houseful of guests with one of the most memorable Christmas parties we've ever had the pleasure of attending. No one could have done it better!
By Julia from Boca Raton, FL
This page contains the following solutions.
These muffins are quite large, so you only need one for a satisfying breakfast.
Combine mix and brown sugar, add eggs and milk stirring only until moistened. Stir in drained corn, and most the hot dogs, and cheese. Batter will be thin.
Convert a humble box of corn bread mix into tasty cookies with the addition of evaporated milk, condensed milk, and brown sugar. The recipe is found on this page.
Add a bit of orange peel to your next batch of corn muffins for a delicious alternative to plain ones. This is a page about orange corn muffins.
These delicious baked muffins taste just like the fried fair food you may love, but not hesitate to eat very often. This is a page about corn dog muffins.
Jiffy corn muffins are often come out pretty consistently but sometimes they might be a bit crumbly. This is a page about jiffy corn muffins too crumbly.
If you find packaged corn muffin mix too dry or crumbly try adding oil, sour cream, or creamed corn for a moist, more cake like muffin. This is a page about making Jiffy corn muffin mix more cake like.
This is one of my family's favorite. I do have a question that I'm hoping someone can advise me. I would like to use mini-muffin pans but don't know if the temperature should be changed and also what the bake time should be.
