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Mexican Cornbread Muffins

Cheesy, fluffy, slightly sweet and the PERFECT amount of heat, these Mexican Cornbread Muffins go GREAT with chili’s, soups and beans

close up of mexican corn muffins in a basket with blue and white towel

Why This Recipe Works

  • The cheese, peppers and corn play perfectly against each other
  • Quick and easy
  • Uses easy to find ingredients, or things you may already have in the pantry.

How To Make Mexican Cornbread Muffins 

 STEP ONE:   mix all the ingredients together

bowl of ingredients ready to mix up

STEP TWO:   Allow the mix to sit for 5-10 minutes to allow it to “puff up”. 

mixed up corn muffin mix in bowl

NUMBER 3: scoop into lined muffin tin

mexican corn bread mix in muffin cups

STEP FOUR:  bake for about 20 minutes or until browned

two mini muffin pans of corn bread muffins in oven

Frequently Asked Questions (FAQ’s)

Can I Use Other Ingredients Instead of Chopped Green Chilis? 

Yes, Absolutely. This recipe is very forgiving. Try adding more or less peppers. Try using some green or red peppers for more color! Add a little MORE cayenne for an added spicy kick. 

Can I Leave Out The Onions? 

Sure! As you can see in the video, I left out the onions because one of my children WON’T eat anything with onion in it (its the texture). Therefore, I substituted about 2 tsp of onion powder instead. Works perfectly! 

How Long Do Mexican Cornbread Muffins Last? 

These muffins will last, unrefrigerated, for about 3 days in a zip lock type bag. If I plan to keep them longer, I just freeze them. 

Can I Freeze These Mexican Cornbread Muffins? 

Sure thing! Simply place them into a freezer safe container or bag and freeze for up to three months! 

How Do I Reheat These Cornbread Muffins? 

  • Heating From Frozen:  Wrap loosely in aluminum foil and bake at 350 degrees for about 10-15 minutes. 
  • Heating From Room Temp:  Wrap loosely in aluminum foil and bake at 350 for 5-10 minutes. 

What Goes With Cornbread Muffins? 

We love ours with Chili, Pinto Beans and Black Beans.

  • Break them up over the top of the dish.
  • Spread a little butter on the top and pop one in your mouth. 
  • Enjoy hot right out of the oven. 

mexican corn muffins in a basket

Tips and Tricks for Perfect Mexican Cornbread Muffins

  1. When mixing up the muffins, allow them to sit fully mixed for about 5 minutes because this gives them time to “fluff up” a little and will make a lighter, flakier muffin. 
  2. I use muffin papers for easy clean up. These muffins are very sticky. Be sure to spray the muffin cup area, the top of the muffin AND THE INSIDE OF THE MUFFIN PAPERS to be sure that you get to eat all of the muffin! 
  3. This recipe is for mini-muffins. You CAN make these as full size muffins and the recipe will make about 12 full size muffins. You will find that you may have to bake them a little longer if making full size.
  4. If you have a convection function on your stove, turn it on for the last 3 minutes of baking for a more brown top. 
  5. Only allow the muffins to rest in the muffin tins for about 2 minutes to allow them to set and then remove right away to a place to cool. Otherwise they might stick. 
  6. Use Pepper Jack Cheese that has larger chunks of pepper. 
  7. If you need to divide into two muffin tins, bake for half the time on one rack, then change racks and turn the pans around front to back so that everything bakes evenly. 
  8. Interested in knowing about sugar in cornbread and if this is a North vs South fight? Here’s what the Charlotte Observer has to say.
  9. If you liked this recipe, you might also like my Cracklin Cornbread!
close up of mexican corn muffins in a basket with blue and white towel

Mexican Corn Bread Muffins

Cheesy, fluffy, slightly sweet and just the PERFECT amount of heat, these Mexican Cornbread Muffins go GREAT with chili’s, soups and beans
5 from 1 vote
Print Pin Rate
Course: bread
Cuisine: American
Keyword: mexican corn bread muffin, mexican corn bread muffins
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 36 mini muffins
Calories: 36kcal
Author: Wendi Spraker

Ingredients

  • 1 box of Jiffy Corn Muffin Mix
  • 2 large eggs
  • 4 oz chopped green chilis
  • 15 oz creamed corn
  • 4 oz grated pepper jack cheese
  • 2 Tbs vegetable oil
  • 2 Tbs Sour Cream
  • 2 Tbs Granulated White Sugar
  • 1 tsp kosher salt
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 1 tsp cayenne pepper

Instructions

  • Preheat the oven to 350
  • Mix all of the ingredients together in a large bowl and allow to sit for 5-10 minutes.
  • Spray mini muffin tin cups and the space between with non stick spray. Line mini muffin tin with paper liners and then spray the inside of the muffin paper cups.
  • Use a scoop and fill the muffin cups with the mix to about ⅔ full.
  • Bake at 350 for 10-15 minutes until lightly browned on the top.

Notes

  • When mixing up the muffins, allow them to sit fully mixed for about 5 minutes because this gives them time to “fluff up” a little and will make a lighter, flakier muffin.
  • I use muffin papers for easy clean up. These muffins are very sticky. Be sure to spray the muffin cup area, the top of the muffin AND THE INSIDE OF THE MUFFIN PAPERS to be sure that you get to eat all of the muffin!
  • This recipe is for mini-muffins. You CAN make these as full size muffins and the recipe will make about 12 full size muffins. You will find that you may have to bake them a little longer if making full size.
  • If you have a convection function on your stove, turn it on for the last 3 minutes of baking for a more brown top.
  • Only allow the muffins to rest in the muffin tins for about 2 minutes to allow them to set and then remove right away to a place to cool. Otherwise they might stick.
  • Use Pepper Jack Cheese that has larger chunks of pepper.
    If you have a convection oven, use convection for the last 2 minutes to promote the browning.
  • No Convection? That’s ok, use your broiler for the last 1 minute.
  • If you need to divide into two muffin tins, bake for half the time on one rack, then change racks and turn the pans around front to back so that everything bakes evenly.
Pro Tip: Finely chop a fresh jalapeño for perfect crunch and heat (do not use the seeds and ribs).
Substitutions:
  • ¼ Cup grated fresh onion instead of onion powder
  • 2 cloves finely chopped garlic instead of garlic powder.
  • 1 tsp ground ancho chili instead of cayenne
  • 1 tsp of paprika instead of cayenne.
  • Same amount of maple syrup, honey or raw sugar instead of white sugar.

Nutrition

Nutrition Facts
Mexican Corn Bread Muffins
Amount Per Serving
Calories 36 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g5%
Cholesterol 12mg4%
Sodium 132mg6%
Potassium 30mg1%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 75IU2%
Vitamin C 2mg2%
Calcium 28mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @loavesanddishes or tag #loavesanddishes!
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Recipe Rating




Sally

Friday 10th of April 2020

Can I use granulated Stevia to replace sugar

Wendi Spraker

Saturday 11th of April 2020

Hi Sally, I have never tried using Stevia. If it is ok for cooking, then I would guess that you can, but I can't recommend because I've never tried it.

Wendi Spraker

Monday 3rd of February 2020

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