Tamale Cornbread Muffins Recipes

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MUFFIN-TIN TAMALE CAKES



Muffin-Tin Tamale Cakes image

We needed snack inspiration beyond peanut butter and jelly. These muffin tamales have all of the flavor without the fuss. Pair with skewered fruit. -Suzanne Clark, Phoenix, Arizona

Provided by Taste of Home

Time 45m

Yield 2 dozen.

Number Of Ingredients 6

2 packages (8-1/2 ounces each) cornbread/muffin mix
1 can (14-3/4 ounces) cream-style corn
2 large eggs, room temperature, lightly beaten
1-1/2 cups shredded reduced-fat Mexican cheese blend, divided
1-1/2 cups chopped cooked chicken breast
3/4 cup red enchilada sauce

Steps:

  • Preheat oven to 400°. In a large bowl, combine muffin mix, corn and eggs; stir just until moistened. Stir in 1 cup cheese. In another bowl, toss chicken with enchilada sauce., Fill each of 24 foil-lined muffin cups with 2 tablespoons batter. Place 1 tablespoon chicken mixture into center of each; cover with about 1 tablespoon batter., Bake until golden brown, 13-15 minutes. Sprinkle tops with remaining cheese. Bake until cheese is melted, 3-5 minutes longer. Cool 5 minutes before removing from pan to wire racks. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 137 calories, Fat 5g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 313mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges

EASY TAMALE PIE RECIPE



Easy Tamale Pie Recipe image

This tamale pie recipe is one of the great American casseroles. This tamale pie is simple to make, and uses Jiffy corn muffin mix to speed things up.

Provided by John Mitzewich

Categories     Entree     Dinner     Lunch     Appetizer

Time 1h15m

Yield 8

Number Of Ingredients 12

2 pounds ground beef
2 cups diced peppers (of your choice)
1 (16-ounce) jar roasted tomato salsa
1 teaspoon salt
1 teaspoon chipotle pepper
1/2 teaspoon dried oregano
2 boxes Jiffy corn muffin/bread mix (or enough cornbread batter for two 9 x 9 -inch pans)
2 eggs
2/3 cup milk
8 ounces frozen corn (thawed)
4 ounces cheddar cheese (divided)
4 ounces pepper jack cheese (divided)

Steps:

  • Bake for 1 hour.

Nutrition Facts : Calories 754 kcal, Carbohydrate 57 g, Cholesterol 177 mg, Fiber 6 g, Protein 46 g, SaturatedFat 15 g, Sodium 1363 mg, Sugar 18 g, Fat 38 g, ServingSize 8 servings, UnsaturatedFat 0 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.

EASY HONEY CORNBREAD MUFFINS



Easy Honey Cornbread Muffins image

Quick and easy! Most ingredients are already in the pantry!

Provided by Monica Inthathirath

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Corn Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 13

1 cup milk
1 cup yellow cornmeal
1 cup all-purpose flour
⅓ cup vegetable oil
¼ cup white sugar
¼ cup brown sugar
3 tablespoons honey
1 large egg
3 ½ teaspoons baking powder
1 teaspoon salt
½ cup unsalted butter, softened
3 tablespoons ground cinnamon
2 tablespoons honey

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Spray or lightly grease a 12-cup muffin pan.
  • Mix milk and cornmeal in a bowl and let sit for 10 minutes, stirring halfway through. Mix in flour, oil, white sugar, brown sugar, honey, egg, baking powder, and salt until well combined. Pour batter into the prepared muffin cups, filling each cup 2/3 full.
  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
  • Mix butter, cinnamon, and honey together in a bowl. Serve honey butter with muffins.

Nutrition Facts : Calories 283.4 calories, Carbohydrate 35.7 g, Cholesterol 37.5 mg, Fat 14.9 g, Fiber 1.7 g, Protein 3.3 g, SaturatedFat 6.1 g, Sodium 354 mg, Sugar 17 g

CORNBREAD MUFFINS I



Cornbread Muffins I image

These muffins are very similar to the ones found in a famous down-home cooking restaurant. They're so simple to make and taste great because they have real pieces of corn as well as corn meal.

Provided by Lisa K

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Corn Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 10

½ cup butter, softened
⅔ cup white sugar
¼ cup honey
2 eggs
½ teaspoon salt
1 ½ cups all-purpose flour
¾ cup cornmeal
½ teaspoon baking powder
½ cup milk
¾ cup frozen corn kernels, thawed

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease or line 12 muffin cups.
  • In a large bowl, cream together butter, sugar, honey, eggs and salt. Mix in flour, cornmeal and baking powder; blend thoroughly. Stir in milk and corn. Pour or spoon batter into prepared muffin cups.
  • Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes out clean.

Nutrition Facts : Calories 242.9 calories, Carbohydrate 37.4 g, Cholesterol 52.1 mg, Fat 9.2 g, Fiber 1.2 g, Protein 4 g, SaturatedFat 5.3 g, Sodium 191.1 mg, Sugar 17.9 g

TAMALE CORNBREAD MUFFINS



Tamale Cornbread Muffins image

Make and share this Tamale Cornbread Muffins recipe from Food.com.

Provided by cooksteve

Categories     Quick Breads

Time 35m

Yield 6 muffins, 4 serving(s)

Number Of Ingredients 11

3 cups frozen corn
1 tablespoon vegetable oil
1/4 cup white flour
1/4 cup cornmeal
1 egg
2 garlic cloves
10 -20 cilantro stems, fresh
1 hot pepper
1/4 teaspoon salt
1 teaspoon baking powder
milk

Steps:

  • Add oil to frying pan, on medium heat brown corn until fairly caramelized, will start to make popping sound when done. This browning adds a lot of the flavor.
  • Add browned corn, garlic cloves, hot peppers (or hot sauce), cilantro, and salt to food processor and blend until all ingredients are mixed.
  • Add above mix to a glass bowl, add egg, flour, corn meal, baking powder and mix well with spoon. If necessary add milk to thin. Mixture should be able to hold its shape on a spoon but thin enough to pat down into muffin tin.
  • Spray muffin tin with PAM, spoon in mixture to fill each muffin to 90% full. Put in 375°F oven for 20 minutes, or until tops start to brown slightly.

Nutrition Facts : Calories 220, Fat 6, SaturatedFat 1, Cholesterol 52.9, Sodium 261.2, Carbohydrate 39.4, Fiber 3.9, Sugar 0.8, Protein 7

SUNNY CORNBREAD MUFFINS



Sunny Cornbread Muffins image

Make and share this Sunny Cornbread Muffins recipe from Food.com.

Provided by Courtly

Categories     Quick Breads

Time 30m

Yield 8 muffins

Number Of Ingredients 9

3/4 cup flour
3/4 cup yellow cornmeal
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon salt
1 egg
2/3 cup buttermilk
3 tablespoons canola oil
1 cup whole kernel corn

Steps:

  • In large bowl, combine the flour, cornmeal, sugar, baking powder, and salt. In a small bowl, whisk the egg, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in corn.
  • Fill greased muffin cups three-fourths full. Bake at 400 for 18-22 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 176.9, Fat 6.8, SaturatedFat 0.8, Cholesterol 27.2, Sodium 436.7, Carbohydrate 25.9, Fiber 1.6, Sugar 4.8, Protein 4.1

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  • Note: If you'd prefer to make this as cornbread rather than muffins, spray an 8-inch square pan with non-stick cooking spray and bake at 350 degrees for 25 to 30 minutes.


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