Mexican cornmeal muffins

Mexican Corn Muffins


Cornmeal muffins cooling on a rack

This recipe is from a muffin cookbook I stumbled upon a long time ago; I think my sister got it as a present. I really can’t remember. The cookbook is appropriately named ‘Muffins’. When I first started to get interested in nutrition, these recipes were a staple for me; full of healthy ingredients like dried fruit, nuts, seeds, wheat germ, oat bran, wheat bran and the like.


I used to try out a couple of different recipes at a time with my dad as a co-taste-testing guinea pig. I ate them for breakfast, snacks or part of a meal that might be paired with yogurt and fruit. I’ve recently re-discovered the banana muffin recipe and have been on a banana muffin & peanut butter kick.

Mexican Corn Muffins

Muffins, when made with quality ingredients, are a great option for breakfast on the go. If you use a muffin tin with smaller cups, like 24 per pan, you can make bite size mini muffins that can accompany a meal like chili or soup, or as a perfect sized snack.
Course Breakfast, Main Course, Side Dish, Snack
Cuisine Mexican
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Calories 12 kcal


  • 1 cup 250ml cornmeal
  • 1 cup 250ml all-purpose flour
  • 1 Tbsp 15ml baking powder
  • 1 tsp 5ml salt
  • 1/2 tsp 2.5ml baking soda
  • 1/2 tsp 2.5ml sugar
  • 1 medium onion
  • 2 red chili peppers dried are fine
  • 1/2 sweet green pepper
  • 2 eggs
  • 1 cup 250ml buttermilk
  • 1/2 cup 125ml avocado oil
  • 1 cup 250ml grated sharp cheddar
  • 1 cup 250ml canned cream-style corn


  1. In a large bowl, mix cornmeal, flour, baking powder, salt, baking soda & sugar.
  2. In a blender or food processor, puree onion, peppers, eggs & buttermilk.
  3. Pour into dry mixture together with oil, cheese & corn.
  4. Stir until blended.
  5. Fill muffin cups and bake.

Muffins - a coobook


Source: Muffins. A cookbook. Joan Bidinosti & Marily Wearring.

Photo credit: Tamasin Noyes

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