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Cactus Corn Muffins

Name: Cactus Corn Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: about 1-1/2 dozen.
Cuisine: North America, Mexican
Ingredients: 1/2 cup butter, softened; 1/2 cup sugar; 5 large eggs; 1 cup buttermilk; 1 can (4 ounces) chopped green chiles, drained; 1-1/4 cups cornmeal; 1 cup all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup whole kernel corn; 1 cup shredded cheddar cheese; 1 cup shredded Monterey Jack cheese

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Test Kitchen Approved

Total Time

Prep: 15 min. Bake: 20 min.

Makes

about 1-1/2 dozen

Updated: Jan. 12, 2023

"I adapted a recipe from a small Texas cafe to come up with these moist, spicy corn bread muffins," recalls Marion Lowery of Medford, Oregon. "They're wonderful alone or with butter and a bit of ham for a midday sandwich."

Cactus Corn Muffins Recipe photo by Taste of Home

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Ingredients

1/2 cup butter, softened
1/2 cup sugar
5 large eggs
1 cup buttermilk
1 can (4 ounces) chopped green chiles, drained
1-1/4 cups cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup whole kernel corn
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese

Directions

In a bowl, cream butter and sugar. Add eggs, 1 at a time, beating well after each addition. Beat in buttermilk and chiles; mix well. Combine the dry ingredients; gradually add to creamed mixture. Fold in corn and cheeses. Fill well-greased cactus-shaped or regular muffin cups with about 1/3 cup batter.
Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Nutrition Facts

1 each: 210 calories, 11g fat (6g saturated fat), 85mg cholesterol, 328mg sodium, 21g carbohydrate (7g sugars, 1g fiber), 7g protein.

Cactus Corn Muffins

Ingredients

Directions

Nutrition Facts

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