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Cactus Corn Muffins

 Cactus Corn Muffins
"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."
18 ServingsPrep: 15 min. Bake: 20 min.


  • 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.
Editor's Note: Leftover corn from Grilled Corn and Peppers (recipe also in Recipe Finder) may be used in this recipe.

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Cactus Corn Muffins (continued)

Editor's Note: One ear of corn equals about 1/2 cup kernels.
Nutritional 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.