Recipe: Mexican Cornbread Muffins
I am not a baker. Really.
So why did I tackle cornbread muffins? Because I had a fabulous idea for a Mexican-style muffin, and I wasn’t going to let my fear of baking stop me!
Here is the scoop: this is the peak of the corn season, and I’ve been having fun preparing corn all sorts of ways. I pictured some nice, moist cornbread with lots of fresh kernels, something that my sister used to make and call “Corn on the Cube”.
Then, I ran across a recipe for elote, a Mexican street food that involves rolling cooked corn in Queso Blanco, and I thought that QB would make a nice addition to my souped-up cornbread. Finally, as the flavors were coming together in my mind, I knew that my own Feisty Fiesta spice blend had to be included, as well, to bring a touch of heat.
I liked the idea of doing individual muffins instead of the traditional 9×9 — they seemed easier to portion, store and eat.
So, here is how it all came together: this is based on the original recipe from the back of the Quaker cornmeal box, with my own tweaks:
1-1/4 cups all-purpose flour [I used whole wheat flour]
3/4 cup Quaker or Aunt Jemima enriched corn meal
1/4 cup sugar [I used Turbinado sugar]
2 teaspoons baking powder
1/2 teaspoon sea salt
1 tsp Feisty Fiesta spice blend
1 cup skim milk [I used unsweetened almond milk]
1/4 cup vegetable oil [I used olive oil]
2 egg whites or 1 egg, beaten
Corn kernels from 1 ear fresh corn (raw)
6 oz Queso Blanco or Queso Fresco, finely grated or cubed
Heat oven to 400 F.
Prepare 12 muffin cups with a paper liner or baking spray.
Combine dry ingredients.
Stir in milk, oil and egg, mixing just until dry ingredients are moistened.
Mix in the corn kernels and the Queso Blanco cheese.
(If the batter is too dry, add a splash of milk).
Pour batter into muffin tins.
Bake 20 to 25 minutes or until golden brown and wooden pick inserted in center comes out clean.
12 small muffins.