Tex-Mex Corn Muffins Recipe

Name: Tex-Mex Corn Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. yellow corn meal; 1/2 tsp. baking soda; 1/2 tsp. salt; 1 (2 oz.) jar diced pimiento, drained; 1 c. shredded Cheddar cheese; 1/2 c. finely chopped onion; 1/4 c. chopped green chilies; 1 garlic clove, minced; 2 large eggs, lightly beaten; 1 c. milk; 1 (8 3/4 oz.) can yellow cream-style corn

Servings: persons

1 1/2 c. yellow corn meal
1/2 tsp. baking soda
1/2 tsp. salt
1 (2 oz.) jar diced pimiento, drained
1 c. shredded Cheddar cheese
1/2 c. finely chopped onion
1/4 c. chopped green chilies
1 garlic clove, minced
2 large eggs, lightly beaten
1 c. milk
1 (8 3/4 oz.) can yellow cream-style corn

1
Heat ungreased muffin pans in 400u00b0 oven for 10 minutes. Combine corn meal, soda and salt.
2
Stir in pimiento, cheese, onion, green chilies and garlic.
3
Make a well in center of mixture.
4
Combine eggs, milk and corn.
5
Add to dry ingredients, stirring just until moistened.
6
Spoon into muffin pans, filling 3/4 full.
7
Bake at 400u00b0 for 30 minutes or until golden.
8
Remove from pans immediately.
9
Yields 1 1/2 dozen.

562

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 11 ingredients. The key ingredients include: 1 1/2 c. yellow corn meal, 1/2 tsp. baking soda, 1/2 tsp. salt, 1 (2 oz.) jar diced pimiento, drained, and more.

Yes, Tex-Mex Corn 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.

Tex-Mex Corn Muffins

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