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Cactus Corn Muffins Recipe

Photo by: Taste of Home

"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."

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18 Servings
Prep: 15 min. Bake: 20 min.

Ingredients

1/2 cup butter, softened
1/2 cup sugar
5 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 (4 ounces) shredded cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese

Directions

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.
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. Yield: about 1-1/2 dozen.

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

Cactus Corn Muffins published in Quick Cooking July/August 2000, p14

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