Old Pecos Cornmeal Muffins Recipe

Name: Old Pecos Cornmeal Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggs, beaten; 1 cup sour cream; 1/2 cup butter, melted; 1 cup creamed corn; 1 tablespoon granulated sugar; 1 cup all-purpose flour; 1/2 cup yellow cornmeal; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 1/2 teaspoons salt; 4 ounces cheddar cheese, grated; 1 tablespoon chopped green chili pepper

Servings: persons

2 eggs, beaten
1 cup sour cream
1/2 cup butter, melted
1 cup creamed corn
1 tablespoon granulated sugar
1 cup all-purpose flour
1/2 cup yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons salt
4 ounces cheddar cheese, grated
1 tablespoon chopped green chili pepper

1
Preheat oven to 400 degrees.
2
Generously grease muffin tins.
3
In a bowl, mix the beaten eggs, sour cream, melted butter, creamed corn, and sugar.
4
In a seperate bowl, mix the flour, cornmeal, baking powder, soda, and salt.
5
Stir the dry ingredients into the egg and cream mixture, mixing until just combined.
6
Stir in the cheese and chilies.
7
Pour the batter into the prepared tins.
8
Bake until the muffins spring back when touched and golden about 15 minutes.

863

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 eggs, beaten, 1 cup sour cream, 1/2 cup butter, melted, 1 cup creamed corn, and more.

Yes, Old Pecos Cornmeal Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Old Pecos Cornmeal Muffins

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