Mom's Tex Mex Cornbread Muffins |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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My mom used to make these to go with her chili on cold days. They are spicy, cheesy corn bread muffins that are excellent. I hope you enjoy them too. You can also use montery jack cheese instead of cheddar cheese. Your favorite salsa works best in these and i have found that home made salsa is the best at making these unbelievable. Ingredients:
2 cups cornmeal mix |
1 1/2 cups milk |
1 egg |
1/4 cup vegetable oil |
1 1/2 cups sharp shredded cheddar cheese |
2/3 cup mild salsa, drained |
1 teaspoon hot sauce (optional) |
cooking spray |
1/2 cup shredded cheddar cheese |
Directions:
1. Preheat oven to 450 degrees F.
2. Grease muffin pan with cooking spray.
3. Mix egg, milk, cornmeal and oil together in a bowl.
4. Fold in 1 1/2 cup cheese and salsa.
5. Add hot sauce for a spicier muffin.
6. Bake at 450 for 20-25 minutes.
7. During the last 5 minutes sprinkle the tops of the muffins with shredded cheddar cheese.
8. Remove from oven and let cool for 5 minutes before serving.
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