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Cactus Corn Muffins

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Test Kitchen Approved
Total Time

Prep: 15 min. Bake: 20 min.

Makes

about 1-1/2 dozen

"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
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 chilies, 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

  1. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and chilies; 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.
  2. 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.
Editor's Note: Leftover corn from Grilled Corn and Peppers (recipe also in Recipe Finder) may be used in this recipe. One ear of corn equals about 1/2 cup kernels.

Nutrition Facts

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

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