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Retake Homemade: Mexican Corn Muffins

July 24, 2010

After last week’s meh Mexican spoon bread, I opted to try a jazzed up version of my mother’s Mexican cornbread.  Since we were taking it to a party, I thought muffins would be best (and it fits with my obsession for mini these days).  Results were moist and flavorful, a nice side to a Mexican themed dinner (these are being paired up with tamales and chili).  Makes 18 muffins that work out to 110 calories and 4.9 grams of fat apiece.

Ingredients:

  • 1 can cream style corn
  • 1 can mexicorn, drained
  • 1 box Jiffy mix cornbread
  • 1 egg
  • 1 packet Sazon
  • 1 pound ground beef, browned and rinsed
  • 1 poblano pepper, finely minced
  • 1/2 cup fiesta blend cheese, 2%

Directions:

  1. Preheat oven to 350 degrees.
  2. Brown the beef, then drain and rinse.
  3. In a large bowl, mix the corn, cream corn, egg, sazon, and poblano pepper.
  4. Add the beef and stir until well incorporated.
  5. Add the cheese and stir until well incorporated.
  6. Spoon into muffin tins sprayed with cooking spray.
  7. Bake for 30 minutes.
  8. Allow to cool for a couple of minutes in the pans, before removing to a wire rack to cool until touchable.

Printable version.

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