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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."
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    about 1-1/2 dozen

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

  • 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.
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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Reviews

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  • Liz Sheppard
    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.