Tamale Cornbread Muffins Recipe

Name: Tamale Cornbread Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 3 cups frozen corn; 1 tablespoon vegetable oil; 1/4 cup white flour; 1/4 cup cornmeal; 1 egg; 2 garlic cloves; 10 -20 cilantro stems, fresh; 1 hot pepper; 1/4 teaspoon salt; 1 teaspoon baking powder; milk

Servings: persons

3 cups frozen corn
1 tablespoon vegetable oil
1/4 cup white flour
1/4 cup cornmeal
1 egg
2 garlic cloves
10 -20 cilantro stems, fresh
1 hot pepper
1/4 teaspoon salt
1 teaspoon baking powder
milk

1
Add oil to frying pan, on medium heat brown corn until fairly caramelized, will start to make popping sound when done. This browning adds a lot of the flavor.
2
Add browned corn, garlic cloves, hot peppers (or hot sauce), cilantro, and salt to food processor and blend until all ingredients are mixed.
3
Add above mix to a glass bowl, add egg, flour, corn meal, baking powder and mix well with spoon. If necessary add milk to thin. Mixture should be able to hold its shape on a spoon but thin enough to pat down into muffin tin.
4
Spray muffin tin with PAM, spoon in mixture to fill each muffin to 90% full. Put in 375u00b0F oven for 20 minutes, or until tops start to brown slightly.

No nutrition data on file — estimate from the ingredient list.

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 11 ingredients. The key ingredients include: 3 cups frozen corn, 1 tablespoon vegetable oil, 1/4 cup white flour, 1/4 cup cornmeal, and more.

Yes, Tamale Cornbread 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.

Tamale Cornbread Muffins

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