"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."
- 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
- 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.
Originally published as Cactus Corn Muffins in Quick Cooking July/August 2000, p14
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Reviewed Mar. 13, 2011
"My family LOVES these! I love that they freeze well and often bring them to gatherings where they go fast. My molds are in the shape of corn ears and it is a little putsy getting them out intact so I make sure they are prepared in advance."