Mexican Cornbread Muffins with Bell Peppers & Corn

Mexican Cornbread Muffins with Bell Peppers & Corn
Mexican Cornbread Muffins with Bell Peppers & Corn

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



  • 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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