Time for the Surprise Recipe Swap! Each month, we’re given another blog to choose a recipe to try. This month, I got Gluten Free with Judee, and I chose this recipe. We like Mexican flavors around here, and we also like corn muffins, so why not combine the two? Sounds like a perfect plan to me! In fact, I decided to up the flavor a bit and throw in some taco seasoning too. We both really enjoyed the flavor of these corn muffins – the spicy cheese, taco seasoning, and corn flour base really went well together. While making these Mexican corn muffins, I became a bit unsure since the batter seemed a bit liquidy, but once it’s baked, everything worked out. :) I also dislike shredding cheese, so for this recipe, I just cut it into small strips. And one last thing before the recipe – make sure you grease your pan VERY well!
What’s your favorite corn muffin flavor?
Mexican Corn Muffins
by CJ HuangPrep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Yield: 12 muffins
- 2 ounces pepper jack, shredded (about 1/2 cup)
- 240 grams corn flour (about 2 cups)
- 2 eggs
- 1 cup milk
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 4 tablespoons butter
- 1 tablespoon taco seasoning
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1. Gather all materials. |
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2. Form the Dry team by combining taco seasoning, corn flour, baking soda, and baking powder. |
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3. Cut in butter. |
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4. Stir in remaining materials. |
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5. Pour into a very well greased muffin tin, and bake at 350F for 20 minutes. |
