

Mexican Cornbread Muffins with Bell Peppers & Corn
You have NO idea how much I LOVE these Mexican cornbread muffins. I’ve made them at least 10 times and tested it with picky eaters as well as sophisticated palates. It is the ultimate comfort food that’s nutritious and delicious.It features a beautiful crisp golden-brown crust that packs flavour with every bite. An array of spices including coriander, cumin, and cayenne, as well as extra veggies to keep it nice and moist, jazzes up a traditional cornbread recipe. It pairs well with just about anything, especially soups and stews. Don’t come after me if you eat half a dozen before it cools down!
Course Side Dish, Snack
Cuisine Mexican
Servings 12 muffins
Ingredients
- 1 cup yellow cornmeal
- ⅓ cup all-purpose flour
- 2 tbsp sugar or honey
- 1 tsp salt
- ½ tsp baking soda
- 2 tsp baking powder
- 2 eggs beaten
- 1 tbsp lemon juice
- 1 cup low-fat dairy milk or buttermilk
- ½ cup vegetable oil
- 1 cup cream-style corn
- ¼ cup onion finely chopped
- 2 tbsp red bell pepper finely chopped
- 1-2 tbsp jalapeno pepper finely chopped (optional)
- 1-2 cup sharp cheese shredded
- ¾ tsp sweet paprika or 1/2 tsp smoked paprika
- ½ tsp garlic powder if using garlic salt, omit the salt earlier
- ¼ tsp cayenne
- ¼ tsp cumin
- ¼ tsp coriander
Instructions
- 1. Pre-heat oven with muffin tin tray in – this allows the cornbread to crisp up on the edges.
- 2. In a large mixing bowl, combine cornmeal, flour, sugar, salt, baking powder, and baking soda and spices.
- 3. In another bowl, combine the beaten eggs with oil, cream-style corn, onion, peppers, and cheese.
- 4. Mix wet ingredients into dry ingredients until moistened.
- 5. Take muffin tin tray out of the oven and grease using a spray oil or brush.
- 6. Pour into baking pan and bake at 350 F for 30-35 minutes, or until cornbread is browned and a toothpick comes out clean.
Keyword bell peppers, corn, cornbread, mexican cornbread, muffins
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