Mexicali Corn Muffins Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MEXICAN CORNBREAD MUFFINS



Mexican Cornbread Muffins image

Moist and cheesy, and with just the right amount of spice, this Mexican Cornbread Muffin recipe makes enough to serve a crowd!

Provided by Sheila Thigpen

Categories     Bread

Time 35m

Number Of Ingredients 10

3 cups self-rising corn meal mix
3 tablespoons sugar
1 teaspoon salt
1 large onion (chopped)
2 jalapeño peppers (diced)
1 1/2 cups sharp cheddar cheese (grated)
1 15 oz. can cream style corn
1/2 cup canola oil
1 cup milk
3 large eggs (lightly beaten)

Steps:

  • Preheat the oven to 400 degrees. Generously spray two 12-cup muffin tins with cooking spray; set aside. (Do not use paper liners.)
  • In a large bowl, stir together the corn meal, jalapeño peppers, onion, sugar, salt, and cheese.
  • In another bowl, break three eggs and beat lightly with a whisk. Add the corn, milk, and canola oil and stir. Add this mixture all at once to the dry ingredients and stir until the dry ingredients are just moistened. Do not over mix!
  • Evenly divide the batter among the muffin tins.
  • Bake for 20 minutes or until golden brown. Cool 1-2 minutes before removing from the muffin tins.
  • Serve immediately or place in ziplock bags when cool and freeze to use later.

Nutrition Facts : ServingSize 1 g, Calories 150 kcal, Carbohydrate 16 g, Protein 4 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 31 mg, Sodium 367 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 6 g

CORN MUFFINS



Corn Muffins image

Provided by Ina Garten

Categories     side-dish

Time 55m

Yield 12 muffins

Number Of Ingredients 8

3 cups all-purpose flour
1 cup sugar
1 cup medium cornmeal
2 tablespoons baking powder
1 1/2 teaspoons salt
1 1/2 cups whole milk
1/2 pound unsalted butter, melted and cooled
2 extra-large eggs

Steps:

  • Preheat the oven to 350 degrees F.
  • Line 12 muffin cups with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and eggs. With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended. Spoon the batter into the paper liners, filling each one to the top. Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean. Cool slightly and remove from the pan.

CORN MUFFINS



Corn Muffins image

Tried these out during Thanksgiving. They were a big hit!

Provided by Anne O. Nymous

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Corn Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 8

1 cup all-purpose flour
1 cup yellow cornmeal
½ cup white sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup buttermilk
½ cup butter, melted
1 egg, beaten

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups.
  • Mix flour, cornmeal, sugar, baking powder, and salt in a large bowl. Add buttermilk, butter, and egg; mix well. Spoon the batter into the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes. Cool in the pans 10 to 15 minutes before removing from pan to cool completely on a wire rack.

Nutrition Facts : Calories 194.9 calories, Carbohydrate 26.6 g, Cholesterol 36.7 mg, Fat 8.6 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 5.1 g, Sodium 357.8 mg, Sugar 9.6 g

MEXICALLI CORN / " MEXICORN " SUBSTITUTE-COPYCAT-CLONE



Mexicalli Corn /

This is quick, easy and a very colorful corn dish. Years ago a major canning company use to have what they called Mexicalli Corn. Several months ago my wife said she would like some. The stores no longer stocked it, so I set out to duplicate it. This is the results.

Provided by RogerOH

Categories     Corn

Time 25m

Yield 7 serving(s)

Number Of Ingredients 8

2 (15 1/4 ounce) cans whole corn
2/3 cup finely chopped green pepper
2/3 cup finely chopped sweet red pepper
2 tablespoons butter
3 tablespoons diced onions
salt & pepper
1/2 teaspoon Lawry's Seasoned Salt
1/8 teaspoon garlic powder

Steps:

  • Melt butter in a medium sauce pan over medium heat Add onions an suatee for 3 minutes.
  • Add chopped peppers.Lawery's and Garlic power to pan and suatee for 3 more minutes.
  • Drain 1 can of corn and half drain the second can Add corn to pan and reduce heat to simmer Heat until corn is heated through stirring frequently.

Nutrition Facts : Calories 142.1, Fat 4.8, SaturatedFat 2.3, Cholesterol 8.7, Sodium 42.6, Carbohydrate 25.1, Fiber 3.9, Sugar 4.9, Protein 4.3

CORNIEST CORN MUFFINS



Corniest Corn Muffins image

These muffins are flat, firm-topped and cheerfully yellow; with an old-fashioned texture - grainy with small holes running through the crumb - and a wholesome, straight-from the farm flavor - they're tangy from the buttermilk and sweet from both the cornmeal (try to find stone-ground) and the corn kernels.

Provided by Emily Weinstein

Categories     breakfast

Time 40m

Yield 12 muffins

Number Of Ingredients 13

1 cup all-purpose flour
1 cup yellow cornmeal, preferably stone-ground
6 tablespoons sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
Pinch of freshly grated nutmeg (optional)
1 cup buttermilk
3 tablespoons unsalted butter, melted and cooled
3 tablespoons corn oil
1 large egg
1 large egg yolk
1 cup corn kernels (add up to 1/3 cup more if you'd like) - fresh, frozen or canned (in which case, they should be drained and patted dry)

Steps:

  • Getting ready: Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin tin or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.
  • In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt and nutmeg, if you're using it. In a large glass measuring cup or another bowl, whisk the buttermilk, melted butter, oil, egg and yolk together until well blended. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don't worry about being thorough - the batter will be lumpy and that's just the way it should be. Stir in the corn kernels. Divide the batter evenly among the muffin cups.
  • Bake for 15 to 18 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool 5 minutes before carefully removing each muffin from its mold.

Nutrition Facts : @context http, Calories 201, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 8 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 176 milligrams, Sugar 8 grams, TransFat 0 grams

BASIC CORN MUFFINS



Basic Corn Muffins image

A simple but delicious muffin recipe that can easily be dressed up by adding jalapenos, honey or anything else.

Provided by Doug Matthews

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Corn Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 8

1 cup cornmeal
1 cup all-purpose flour
⅓ cup white sugar
2 teaspoons baking powder
½ teaspoon salt
1 egg, beaten
¼ cup canola oil
1 cup milk

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners.
  • In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups.
  • Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.

Nutrition Facts : Calories 154 calories, Carbohydrate 22.5 g, Cholesterol 17.1 mg, Fat 5.9 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 0.8 g, Sodium 196.1 mg, Sugar 6.6 g

FAVORITE JALAPENO CORN MUFFINS



Favorite Jalapeno Corn Muffins image

Honey butter tastes so yummy spread over these hot and snappy muffins. They're delicious with soups, stews and chili. -Mary Thomas, Hugo, Minnesota

Provided by Taste of Home

Time 35m

Yield 8 muffins.

Number Of Ingredients 16

1/2 cup all-purpose flour
1/2 cup cornmeal
4-1/2 teaspoons brown sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
Dash pepper
1 large egg
1/3 cup sour cream
1/4 cup 2% milk
1 tablespoon canola oil
1 can (8-3/4 ounces) whole kernel corn, drained
1/2 to 1 jalapeno pepper, minced
HONEY BUTTER:
1/4 cup butter, softened
2 tablespoons honey

Steps:

  • In a small bowl, combine the first seven ingredients. In another bowl, combine the egg, sour cream, milk and oil. Stir into dry ingredients just until moistened. Stir in corn and jalapeno., Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 400° for 14-16 minutes or until a toothpick inserted in the center comes out clean. In a small bowl, combine honey butter ingredients. Serve with warm muffins.

Nutrition Facts : Calories 175 calories, Fat 7g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 277mg sodium, Carbohydrate 24g carbohydrate (9g sugars, Fiber 1g fiber), Protein 4g protein.

MEXICAN CORN MUFFINS



Mexican Corn Muffins image

These great muffins are a perfect addition to traditional or white chicken chili. I originally created this recipe to go along with a traditional mexican dinner.

Provided by angie_pangie

Categories     Quick Breads

Time 32m

Yield 18 Muffins

Number Of Ingredients 8

2 (8 1/2 ounce) boxes corn muffin mix
2 eggs
1 (12 ounce) can Mexican-style corn, drained (with peppers)
1/4 cup vegetable oil
1/2 teaspoon lemon juice
1/4 cup milk
1/2 teaspoon ground nutmeg
3/4 cup shredded sharp cheddar cheese

Steps:

  • Preheat oven to 375°F Grease a large muffin pan, or use paper liners.
  • Mix all ingredients together, blending well.
  • Pour into muffin pan (liners) and fill about 1/2 full.
  • Bake for 22-28 minutes.

Nutrition Facts : Calories 182.5, Fat 8.7, SaturatedFat 2.5, Cholesterol 29.4, Sodium 401.8, Carbohydrate 22.4, Fiber 1.8, Sugar 5.5, Protein 4.3

MEXICALI CORN MUFFINS



Mexicali Corn Muffins image

Yield 12 Muffins

Number Of Ingredients 16

DRY INGREDIENTS
1 cup yellow cornmeal
1 cup unbleached flour
1/2 cup whole wheat flour
1 tablespoon baking powder
1/4 teaspoon sea salt
WET INGREDIENTS
1 1/2 cups buttermilk
1/4 cup olive oil
1 large egg
1 tablespoon honey
GOODIES
3/4 cup grated sharp cheddar cheese or Monterey jack cheese
3/4 cup white or yellow corn kernals
1 (4-ounce) can chopped jalapeño pepper well drained
1 (4-ounce) jar chopped red pimiento well drained

Steps:

  • 1. Preheat the oven to 400°F. 2. Sift the dry ingredients together in a large bowl. 3. Whisk the wet ingredients in a medium bowl or blend in a food processor. Add the goodies and stir to combine. 4. Pour the wet mixture into the dry ingredients. Stir just until mixed. Do not overstir. 5. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top. 6. Bake for 15 to 20 minutes. 7. Cool the muffins at least 10 minutes before removing from the tin.

Nutrition Facts : Nutritional Facts Serves

MEXICORN MUFFINS



Mexicorn Muffins image

I use bacon, jalapeno pepper and a few other favorite items to put a different twist on a corn muffin mix. The moist bites complement a breakfast of scrambled eggs. They freeze well, too, but with my household of three guys, I can't keep them in the freezer for very long.

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 9

1 package (8-1/2 ounces) cornbread/muffin mix
1 large egg
1/3 cup milk
3/4 cup salsa
1 can (8-3/4 ounces) whole kernel corn, drained
1/2 cup shredded Mexican cheese blend or cheddar cheese
1/2 cup sour cream
3 bacon strips, cooked and crumbled
2 tablespoons chopped seeded jalapeno pepper

Steps:

  • In a bowl, combine cornbread mix, egg and milk just until blended. Stir in salsa, corn, cheese, sour cream, bacon and jalapeno. Fill greased or paper-lined muffin cups three-fourths full. , Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 146 calories, Fat 5g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 367mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 1g fiber), Protein 5g protein.

More about "mexicali corn muffins recipes"

MEXICAN CORNBREAD MUFFINS RECIPE | SPARKRECIPES
mexican-cornbread-muffins-recipe-sparkrecipes image
Preheat oven to 400 degrees. Mix dry ingredients first - cornmeal, peppers, onion, sugar, salt and cheese. Then add remaining ingredients, stirring well. Spray 2, 12-sectioned muffin pans with cooking spray. Divide batter among muffin …
From recipes.sparkpeople.com


30 MINUTE • MEXICAN CORNBREAD MUFFINS - LOAVES AND …
30-minute-mexican-cornbread-muffins-loaves-and image
2020-07-09 Spray mini muffin tin cups and the space between with non stick spray. Line mini muffin tin with paper liners and then spray the inside of the muffin paper cups. Use a scoop and fill the muffin cups with the mix to about ⅔ full. …
From loavesanddishes.net


EASY MEXICAN STREET CORNBREAD MUFFINS - THE SHORT ORDER …
easy-mexican-street-cornbread-muffins-the-short-order image
2020-07-23 1 box cornbread mix enough to make 12 muffins per box instructions ingredients to make the boxed cornbread (water, eggs, etc) 1 C canned corn or grilled corn off the cob 1 TB Tajin Toppings 1 container …
From theshortordercook.com


10 BEST MEXICAN CORNBREAD MUFFINS RECIPES | YUMMLY
10-best-mexican-cornbread-muffins-recipes-yummly image
2022-06-23 Easy Mexican Beef Sausage Cornbread Muffins Beef. It's What's For Dinner. beef sausage, large egg, cornbread muffin mix, skim milk, shredded Mexican cheese blend Cornbread Muffins Wok and Skillet flour, honey, salt, …
From yummly.com


ULTIMATE CORNMEAL MUFFINS RECIPE - CHATELAINE
ultimate-cornmeal-muffins-recipe-chatelaine image
PREHEAT oven to 375F and spray a 12-cup muffin pan with oil. WHISK flour, cornmeal, baking powder and salt in a large bowl.Using a hand mixer, beat eggs, milk, sugar and butter in a medium bowl ...
From chatelaine.com


MEXICALI CORN MUFFINS RECIPE - PILLSBURY.COM
Heat oven to 400°F. Line 12 muffin cups with paper baking cups or grease. In large bowl, combine flour, cornmeal, sugar, baking powder and salt; mix well. In medium bowl, combine …
From pillsbury.com
Cuisine Southwestern
Category Side Dish
Servings 12
Total Time 35 mins
  • Heat oven to 400°F. Line 12 muffin cups with paper baking cups or grease. In large bowl, combine flour, cornmeal, sugar, baking powder and salt; mix well.
  • In medium bowl, combine milk, sour cream, oil, egg and chiles; beat well. Add to flour mixture; stir just until dry ingredients are moistened. Fill paper-lined muffin cups 2/3 full.
  • Bake at 400°F. for 18 to 22 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.


BEST CORNY CORN MUFFINS RECIPES | FOOD NETWORK CANADA
2009-11-06 Step 1. Preheat oven to 375°F. Spray a 12-cup muffin tin with cooking spray and set aside. Step 2. In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda, and salt. Set aside. Step 3. In a medium bowl, whisk together corn, buttermilk, egg, melted butter, and diced green chilies. Add wet ingredients to dry ingredients.
From foodnetwork.ca


CORN MUFFINS WITH CHEESE AND BACON MADE EASY - KITCHEN DIVAS
2021-02-01 Fry bacon, over medium heat until crisp, about 5 minutes. Add green onions, pinch of salt, and pepper, and stir for less than a minute. Transfer mixture to platter to cool while getting your muffin batter ready. Whisk flour, cornmeal, baking powder, baking soda, and remaining salt in medium bowl until combined.
From kitchendivas.com


CORNIEST CORN MUFFINS - COMPLETELY DELICIOUS
2016-08-25 Preheat oven to 375°F. Grease a muffin pan with nonstick cooking spray or line with paper liners. In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt. In a separate bowl whisk together the buttermilk, butter, vegetable oil, egg and egg yolk. Add the wet ingredients to the dry ingredients and gently stir ...
From completelydelicious.com


CORN MUFFINS | RICARDO
Preparation. With the rack in the lowest position, preheat the oven to 350°F (180°C). Generously butter a 12-cup muffin tin. In a bowl, combine the flours, baking powder, salt and pepper. In another bowl, combine the remaining ingredients. Stir into the dry ingredients until the flours are just moistened. Divide the batter among the muffin ...
From ricardocuisine.com


COCONUT CORN MUFFINS - MOIST, DELICIOUS AND FULL OF COCONUT FLAVOR
2021-09-23 1/2 tsp. salt. Instructions. Preheat oven to 375 degrees. In a large bowl, whisk together the cornmeal, flour, baking soda, baking powder and salt. In a separate bowl, whisk the coconut milk, eggs, sugar and oil together. Pour wet ingredients into dry ingredients and stir to combine. Fold in the shredded coconut.
From simmerandsage.com


EASY MEXICAN CORNBREAD {WITH JIFFY CORN MUFFIN MIX}
2021-09-11 Preheat the oven to 400 F (204 C). Lightly coat a nonstick 8 x 8 pan with cooking spray. In a large mixing bowl, whisk the eggs and oil together. Add in the sour cream, cream style corn, diced chiles, and most of the cheddar cheese (save a pinch of the cheese if you want to sprinkle some on top) and mix until combined.
From keytomylime.com


SUPER MOIST MEXICAN CORNBREAD MUFFINS - RECIPE | COOKS.COM
2013-10-21 Spoon into cupcake paper lined muffin pan (3/4 full) for easy storage and cleanup. Bake in preheated 400°F oven 20 minutes or until golden. This cornbread will keep several days in refriderater or can be frozen. Thaw and remove cupcake paper, wrap in foil and reheat in 350°F oven for 5 minutes. Tastes like freshly made and very moist even ...
From cooks.com


RECIPES > CASSEROLES > HOW TO MAKE MEXICALI CORN CASSEROLE
Cornmeal Muffins - Loaded Mexicali Style - Cooking With Home Canned Ingredients This recipe is based on the recipe (page 376) in the Pilsbury Complete Book Of Baking. I have made modifications to this recipe. I like this recipe because it calls for very little sugar. I take the opportunity to add home canned ingredients such as bacon and corn.
From mobirecipe.com


MEXICALI CORN - RECIPES - PAGE 5 | COOKS.COM
grandmother hinckley's blueberry muffins. pasta and beans. fresh basil conserve. impossible breakfast casserole. split pea and ham soup . frijoles negros (black beans) cuban. ham and bean soup. italian easter pie (pizzagaina) easter bunny cake. italian easter bread. more popular recipes... most active. 294 jiffy corn casserole. 224 chex mix puppy chow. 45 marine corps …
From cooks.com


PILLSBURY CORN MUFFINS RECIPES ALL YOU NEED IS FOOD
Steps: Heat oven to 425°F. Spray 12 regular-size muffin cups with cooking spray, or line with paper baking cups and spray paper cups. In medium …
From stevehacks.com


MEXICAN CORNBREAD MUFFINS WITH BELL PEPPERS & CORN
2020-12-24 2. In a large mixing bowl, combine cornmeal, flour, sugar, salt, baking powder, and baking soda and spices. 3. In another bowl, combine the beaten eggs with oil, cream-style corn, onion, peppers, and cheese. 4. Mix wet ingredients into dry ingredients until moistened. 5. Take muffin tin tray out of the oven and grease using a spray oil or brush.
From nutrifoodie.ca


CORN MUFFINS - THE SEASONED MOM
2020-09-03 In a large bowl, whisk together buttermilk, sugar, melted butter and egg. In a medium bowl, sift together flour, cornmeal, baking powder and salt. Use a fork or wooden spoon to gradually add the flour mixture to the wet ingredients, just until combined. Do not over-mix.
From theseasonedmom.com


MEXICAN CORN MUFFINS - DOUG COOK RD
2014-07-07 1 cup 250ml canned cream-style corn Instructions In a large bowl, mix cornmeal, flour, baking powder, salt, baking soda & sugar. In a blender or food processor, puree onion, peppers, eggs & buttermilk. Pour into dry mixture together with oil, cheese & corn. Stir until blended. Fill muffin cups and bake. Source: Muffins. A cookbook.
From dougcookrd.com


MEXICAN CORN CASSEROLE - CAN'T STAY OUT OF THE KITCHEN
2012-09-03 Enjoy our family’s favorite holiday casserole recipe. Mexican Corn Casserole is my favorite way to serve corn! Mexican Corn Casserole has nice Tex-Mex flavor and is a really creamy Corn Casserole. This recipe makes a lot. I use a 10×15″ glass baking dish for this casserole as it is too much for a 9×13″ pan. You can easily get 16-20 ...
From cantstayoutofthekitchen.com


MEXICAN CHOCOLATE CORN MUFFINS WITH CAJETA RECIPE - CDKITCHEN
In a large bowl, mix all-purpose flour, corn flour, baking powder, cocoa powder, salt, piloncillo and brown sugar. In a separate bowl, whisk the milk, eggs, and vanilla. Stir into the flour mixture and mix until blended well. Add melted butter. Pour equal scoops of …
From cdkitchen.com


MEXI-CORN MUFFINS - DEI FRATELLI
Select Page. Mexi-Corn Muffins. Prep Time: 10 minutes
From deifratelli.com


CLASSIC CORNMEAL MUFFINS - CANADIAN LIVING
In bowl, whisk together 1 1/2 cups of the cornmeal, flour, baking powder, salt and baking soda. Stir into egg mixture just until combined. Divide batter among prepared muffin cups. Sprinkle with remaining 1 tbsp cornmeal. Bake until cake tester inserted in …
From canadianliving.com


MEXICALI CORN RECIPES ALL YOU NEED IS FOOD
2 (15 1/4 ounce) cans whole corn: 2/3 cup finely chopped green pepper: 2/3 cup finely chopped sweet red pepper: 2 tablespoons butter: 3 tablespoons diced onions
From stevehacks.com


CHEDDAR SCALLION CORN MUFFIN RECIPE - SMELLS LIKE HOME
Instructions. Preheat the oven to 350° F. Lightly grease a mini muffin pan with butter or cooking spray. Melt the butter in a small saucepan over medium heat and cook until it turns a nutty brown color, swirling the pan occasionally. This should take about 4 …
From smells-like-home.com


MEXICALI CORN ON THE COB - INGREDIENTS FOR A FABULOUS LIFE
This version of Mexicali Corn on the Cob is also fabulous off the cob and served on a platter topped with lots of creamy Mexican Cojita cheese! ... Not just your traditional ingredients, my recipe calls for not only for cayenne powder, but garlic powder and kosher salt too. This trio of spices combined with sweet unsalted butter, tangy lime juice, and fresh cilantro make for a …
From ingredientsforafabulouslife.com


MEXICAN CORN MUFFINS RECIPE | OLIVEMAGAZINE
2018-06-12 1 lime, zested and juiced Method STEP 1 Heat the oven to 190C/fan 170C/gas 5 and lightly oil a 12-hole muffin tin. STEP 2 Put the eggs, soured cream and milk into a bowl and whisk to combine. Tip in the spring onions, chopped …
From olivemagazine.com


TWIN PEAKS TUESDAY: SHIRLEY JONES’ MEXICALI CORN CASSEROLE
2014-06-10 Like 1 cup canned corn, 1 tbsp water, 3 tbsp corn starch, 1/2 cup milk, salt, pepper, and the tears of a crack-addicted woman who thinks her crack baby died but then, years later, finds out that her baby is alive and was adopted by a family? Hold on. That’s the plot to the Halle Berry film “Losing Isaiah.”.
From dinnerisserved1972.com


MEXICALI CORN CAKES - RECIPES | PAMPERED CHEF CANADA SITE
Directions. Preheat oven to 400°F (200°C). Spray wells of Deluxe Mini-Muffin Pan generously with nonstick cooking spray. Cut bell pepper and green onions into small pieces with Utility Knife. Finely process bell pepper, green onions and corn in Manual Food Processor. Place eggs in (2-cup/500-mL) Easy Read Measuring Cup and carefully beat with ...
From pamperedchef.ca


RECIPE DETAIL PAGE | LCBO
1. Preheat oven to 350°F (180°C). 2. Line a muffin tin with 12 paper liners. 3. To the large bowl of an electric mixer with the paddle attachment, add flour, sugar, cornmeal, baking powder and salt.
From lcbo.com


MEXICAN CORNBREAD | MOIST, EASY, AND CHEESY RECIPE
Melt the butter in a medium microwave-safe mixing bowl and set aside to cool to room temperature. In a large, separate bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt. Add the eggs to the bowl with the melted butter and whisk until blended. Stir in the buttermilk and honey.
From wellplated.com


RECIPES | PAMPERED CHEF US SITE
Find quick and easy recipe inspiration, perfect for any occasion, including healthy recipes, budget-friendly meals, vegetarian recipes, and more. Browse Pampered Chef's selection of American cuisine, Italian cooking, Mexican dishes, and many other tasty recipe styles!
From pamperedchef.com


MEXICALI CORN - RECIPE | COOKS.COM
1/8 tsp. salt. Dash white pepper to taste. Heat butter over medium heat until hot; add scallion, bell peppers, and jalapeno pepper and saute 1-2 minutes. Add remaining ingredients and stir to combine. Reduce heat to low and cook, stirring frequently until …
From cooks.com


Related Search