Mexi Corn and Cheese Muffins
Description:
Indulge in the delightful fusion of flavors with these Mexi Corn and Cheese Muffins! These savory treats are a perfect blend of corn, cheese, and spices, offering a burst of Mexican-inspired goodness in every bite. Customize the level of pimento, chili, and onion to suit your taste buds, and for an extra kick, consider adding a hint of garlic powder. Whether served as a side dish, snack, or party appetizer, these muffins are sure to impress with their irresistible taste and fluffy texture. 🌽🧀😋
Recipe Information:
- Cook Time: 15 minutes
- Prep Time: 20 minutes
- Total Time: 35 minutes
- Recipe Category: Quick Breads
- Keywords: Breads, Savory, < 60 Mins
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 1/4 | yellow cornmeal |
| 3/4 | flour |
| 1/3 | sugar |
| 1 | baking powder |
| 1/4 | baking soda |
| 1/4 | salt |
| 1/4 | sour cream |
| 2 | eggs |
| 2/3 | buttermilk |
| 6 | tablespoons butter, melted |
| 1 | can whole kernel corn, drained |
| 1/2 | cup cheddar cheese, shredded |
| 1/4 | cup monterey jack pepper cheese, shredded |
| 1/4 | cup diced pimento |
| 1/4 | cup diced chile |
Instructions:
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Preheat Oven: Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) to ensure it’s ready when your muffin batter is prepared.
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Prepare Muffin Tins: Grease your muffin tins generously to prevent the muffins from sticking during baking.
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Mix Dry Ingredients: In a large mixing bowl, combine the yellow cornmeal, flour, sugar, baking powder, baking soda, and salt. Stir well to ensure even distribution of ingredients.
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Incorporate Wet Ingredients: Add the sour cream to the dry ingredients mixture, whisking gently to combine.
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Blend in Eggs: Crack the eggs into the bowl one at a time, whisking after each addition until fully incorporated.
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Add Buttermilk and Melted Butter: Pour in the buttermilk and melted butter, stirring continuously to form a smooth batter.
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Incorporate Remaining Ingredients: Fold in the drained whole kernel corn, shredded cheddar cheese, monterey jack pepper cheese, diced pimento, and diced chile. Adjust the quantities of pimento, chile, and onion according to your preference for flavor intensity.
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Combine Batter: Gradually add the wet ingredients mixture to the bowl of dry ingredients, stirring gently until all ingredients are well combined and no lumps remain.
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Fill Muffin Tins: Using a spoon, divide the muffin batter evenly among the prepared muffin tins, filling each cup about three-quarters full to allow room for rising during baking.
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Bake: Place the filled muffin tins in the preheated oven and bake for 15-20 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.
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Serve: Once baked to perfection, remove the muffins from the oven and allow them to cool slightly in the tins before transferring them to a wire rack to cool completely. Serve warm or at room temperature as a delectable addition to any meal or as a standalone snack.
These Mexi Corn and Cheese Muffins are best enjoyed fresh but can also be stored in an airtight container at room temperature for up to three days. Simply reheat them in the microwave or oven for a few minutes before serving to restore their irresistible warmth and flavor. With their savory taste and fluffy texture, these muffins are sure to become a favorite in your recipe collection, perfect for any occasion from weekday breakfasts to weekend brunches and beyond! 🌟🧁🎉
