Mexican Corn Muffins

Mexican Corn Muffins

Made  times
Donna Q 1

"These corn muffins have just that perfect something that makes them one of the most popular items at your parties. Everybody seems to love them!"
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16 servings yields 70 mini muffins
Serving size has been adjusted!

Original recipe yields 16 servings



  • Prep

  • Cook

  1. Preheat oven to 350 degrees. Grease mini muffin tins.
  2. In a medium bowl, mix together flour, corn meal, baking powder and salt and set aside. In a large bowl, beat together butter and sugar. Add eggs and beat them into mixture. Blend in corn, chiles and cheeses. Add flour mixture and stir until smooth.
  3. Spoon mixture into mini muffin tins until about each cup is about 3/4 full. Bake for 20 mins using toothpick test to make sure they're done. They will stay golden and not turn brown.