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Cactus Corn Muffins Recipe

Cactus Corn Muffins Recipe

"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. YIELD:18 servings


  • 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


  • 1. In a mixing 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. Yield: about 1-1/2 dozen.

Recipe Note

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.

Nutritional Facts

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

Reviews for Cactus Corn Muffins

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Liz Sheppard
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."

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