Texas Cactus Corn Muffins Recipe

Name: Texas Cactus Corn Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter (softened); 1/2 cup sugar; 4 large eggs; 1 cup buttermilk; 1 can green chili (drained); 1/2 - 1 jalapeno (chopped); 1 1/4 cups cornmeal; 2 teaspoons baking powder; 1 cup all-purpose flour; 1/2 teaspoon salt; 1 cup whole kernel corn; 1/2 cup cheddar cheese; 1/2 cup monterey jack cheese

Servings: persons

1/2 cup butter (softened)
1/2 cup sugar
4 large eggs
1 cup buttermilk
1 can green chili (drained)
1/2 - 1 jalapeno (chopped)
1 1/4 cups cornmeal
2 teaspoons baking powder
1 cup all-purpose flour
1/2 teaspoon salt
1 cup whole kernel corn
1/2 cup cheddar cheese
1/2 cup monterey jack cheese

1
Preheat oven to 375u00b0 F.
2
Mix butter and sugar, then add eggs one at a time, mixing after each egg.
3
Add buttermilk,jalapeno and chilies and mix well.
4
Combine dry ingredients in another mixing bowl.
5
Gradually add dry ingredients to buttermilk mixture.
6
Fold in corn and cheeses.
7
Place mixture in well greased cactus shaped corn stick pan or paper lined muffin cups (if using muffin cups fill@ 2/3 full).
8
Bake at 375u00b0F for 20-25 minutes or until toothpick inserted in the center comes out clean.

1191

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 13 ingredients. The key ingredients include: 1/2 cup butter (softened), 1/2 cup sugar, 4 large eggs, 1 cup buttermilk, and more.

Yes, Texas Cactus 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.

Texas Cactus Corn Muffins

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