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Cornmeal Muffins

Marley's picture
Cornmeal muffins are flour and cornmeal mixed bakes made with added corns. Flavored with green chilies and mayonnaise along with finely chopped onions, the cornmeal muffins are very snacky and quite filling.
  All purpose flour 1 1⁄4 Cup (20 tbs)
  Yellow cornmeal 1 1⁄4 Cup (20 tbs)
  Sugar 1⁄3 Cup (5.33 tbs)
  Baking powder 1 Tablespoon
  Salt 1 Teaspoon
  Onion 2 Tablespoon, finely chopped
  Canned green chiles 5 Ounce (1 Small Can)
  Creamed corn 1 Can (10 oz)
  Mayonnaise 1⁄2 Cup (8 tbs)
  Vegetable oil 4 Tablespoon
  Eggs 2 , slightly beaten

In a large mixing bowl, combine dry ingredients.
Make a well in the center and add all remaining ingredients.
Spoon into greased muffin tins.
Bake at 400°F for 20 to 22 minutes.
Tip: Before putting into muffin tins, let mixture rest for 30 minutes.
Mixture will puff up and have a sponge like consistency.
If you use mini muffin tins, mixture will produce 48 muffins.
Freeze well for school lunches.
Four slices of precooked crumbled bacon may be substituted for the green chiles.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3226 Calories from Fat 1480

% Daily Value*

Total Fat 165 g253.7%

Saturated Fat 19.1 g95.3%

Trans Fat 0 g

Cholesterol 501.5 mg167.2%

Sodium 5219.4 mg217.5%

Total Carbohydrates 388 g129.4%

Dietary Fiber 22.4 g89.7%

Sugars 81.3 g

Protein 45 g90.7%

Vitamin A 13.3% Vitamin C 87.9%

Calcium 124.1% Iron 107.5%

*Based on a 2000 Calorie diet

Cornmeal Muffins Recipe