Cactus Corn Muffins

Cactus Corn Muffins

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"'I adapted a recipe from a small Texas cafe to come up with these moist, spicy corn bread muffins,' recalls Marion Lowery of Medford, Oregon. 'They're wonderful alone or with butter and a bit of ham for a midday sandwich.'"
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35 m servings
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Original recipe yields 18 servings



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  1. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and chilies; mix well. Combine the dry ingredients; gradually add to creamed mixture. Fold in corn and cheeses. Fill well-greased cactus-shaped or regular muffin cups with about 1/3 cup batter.
  2. Bake at 375 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.


  • *Editor's Note: Leftover corn from Grilled Corn and Peppers (recipe also in Recipe Finder) may be used in this recipe. One ear of corn equals about 1/2 cup kernels.


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These were pretty good. They're very moist and have a nice balance of flavor. The only thing I might do next time is only use half a cup of corn in it. I made half the batch as directed and the ...

This is the classic Mexican Cornbread recipe that I have been eating all my life. I made large muffins and they were delicious. I did not have green chiles or the Monterrey Jack cheese, but di...

I think there must be a misprint in the ingredients, maybe it was supposed to be 1/2 cup of butter? These muffins were so greasy and heavy that the excess oil from the butter and cheese overflo...

These would be good with either chili or beans. I scaled down to 6 servings.

My hubby is doesn't like corn bread too much.. Well, he loved this recipe with our Saturday pot of beans.

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