• 3/4 cup butter, softened
  • 1/2 cup sugar
  • 5 eggs
  • 1/2 cup milk
  • 1 cup corn
  • 1 cup Monterey Jack cheese, grated
  • 1 cup cheddar cheese, grated
  • 3/4 cup green chile diced roasted OR 1/4 cup minced roasted jalapeno
  • 1 cup all-purpose flour
  • 1 cup blue cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon salt


Preheat oven to 375F. Grease muffin tin well, or arrange paper muffin liners.

Cream the butter and sugar together until smooth. In a separate bowl, whisk the eggs and milk together. Slowly add the egg/milk mixture to the creamed butter and continue to mix until combined well.

Add the corn, cheeses, jalapeno or green chile, and combine well.

In a separate bowl, combine the flour, cornmeal, baking powder and salt. Slowly add the dry ingredients to the wet ingredients and blend together.

Pour into muffin tins and bake until just firm, about 25 minutes. Serve warm with butter.

To make a more savory muffin, decrease the amount of sugar to 2-3 tbsp and add 2-3 tbsp chile powder and leave out the green chiles. Or, in place of the green chiles, add 1/2 cup minced onion and 2 cloves minced garlic, both sauteed in butter until soft.

Yields around 18 muffins.

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  • Alimento base: Blue cornmeal
  • Dificultad: Easy
  • Tiempo preparación: 60 min.
  • Comensales: 18
  • Estacionalidad: All year
  • País: Mexico
  • Comunidad: Santa Fe
  • Típica de: Mexico
  • Provincia:
  • Microondas: No
  • Celiacos: No
  • Afrodisiaca: No
  • Thermomix: No
  • Niños: No
  • Light: No
  • Vegetariana: Yes

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