These muffins are so good and are often called Mexican Cornbread by many of the Southwest recipes (which may or may not contain cooked lean ground beef with Taco-like seasoning added). Delicious with almost any type of soup, and a "must go-with" for chili.
My family will eat them with almost anything, but especially with baked beans or any other kind of dried beans over rice, they look forward to these corn muffins. Some cooks will freeze half the baked muffins, but that would be a waste of time around here. They get eaten about as soon as they appear on the table. The microwave oven would stay busy thawing and heating them if they were frozen. If you should end up with one or two leftover, just refrigerate them, and pop them in the microwave for a few seconds.
Prepare regular size muffin pans for 12 muffins using solid Crisco shortening. I do not use the cooking sprays, but prefer just plain old solid Crisco shortening. I've found that cooking sprays (aside from the fact that I know they're loaded with preservatives) never seem to provide the same "quick release" that Crisco does in my much-used old pans.
Preheat the oven to 400 degrees F.
In a mixing bowl, combine the cornmeal, the salt, and baking powder. Stir to mix those 3 ingredients. Add the shredded cheese, cream corn, sour cream, and green chilies. Stir until lightly combined. Add the eggs and oil and stir to mix, but do not beat or over mix.
The batter will be very thick. Spoon batter or use an ice-cream scoop to fill each muffin cup 2/3 full. Bake for 20-25 minutes (test for doneness). Serve warm.
|Time:||10 Minutes Preparation Time|
20-25 Minutes Cooking Time
Source: Our dear friend Helen who is still one of the most gifted cooks I've ever known. She was also one of the most patient humans God ever made as her entire house including the kitchen was being remodeled right at the Christmas holidays. In spite of all that, the lady entertained a houseful of guests with one of the most memorable Christmas parties we've ever had the pleasure of attending. No one could have done it better!
By pookarina from Boca Raton, FL
Pookarina, I must confess to reading every word of your recipes and especially when you give the information to the source of it. I love it that you give so much credit to the people who gave you the recipe. Hopefully, they are around to read the lovely way you credit them.
Now, that being said, I have to say that this Green Chilil Corn Muffin recipe sounds just delicious, and I will make them my next day off. I've already decided to make a big pot of vegetable soup, so they'll go so good. I thank you and your friend "Helen" for sharing the recipe with us.
You mentioned eating these with baked beans, and that sounds good to me. The weekend is coming up and we're going "yard sale hunting". Baked beans and green chili corn muffins can be all ready and waiting for us when we get home. Sounds like a plan to me.
Thanks for the good ideas.
Pookarina, I think I am going to ditch my Jalapeño Corn Bread recipe and use yours instead by replacing the chilies for jalapeños! Your recipe is much less complicated and using creamed corn is perfect for adding flavorful moisture! Thanks so much for sharing! :-)
How did you know? Cornbread (of any sort) is my favorite bread to go with anything. Soups, baked beans, you name it. This is going to be a staple item at our house from now on. My hubby absolutely loves anything with chilis (red or green, hot or mild), so it's going to make him very happy too.
Thanks so much for sharing.
Cornbread has always seemed to be a Southern Classic and when I was growing up, all us girls had to learn to make it right and good, or we were probably never going to find a husband. I learned. LOL
Now, I'm finding out that it was pretty much the same in the northern and southwestern and mid-western states. All cornbreads are not created equal but they are ALL good. This is a new one for me.
Thanks for sharing it.
Perfect timing Pookarina. We're having beef-vegetable soup tonight, and it's already in the crockpot. I was going to make a couple loaves of rustic French bread, but your cornbread sounds even better. It can bake right in the oven after I take out the cupcakes.
Thank you bunches.
Don't ditch your jalapeno cornbread, just add this one using the canned green chili's and that'll give you one to use for when you don't have the fresh jalapenos. I must have about 8-10 different recipes for cornbreads, some sweet, a couple of Mexican ones, this one with the green chilis, and a couple of different fried ones that we like with different things at different times. My old campfire cornbread is even good with a big pot of dried bean soup on a nice cold or rainy day.
The family all have their favorites, but will accept with smiling faces whatever I cook when they're good and hungry. LOL
Thank you for the nice feedback.
Hot vegetable soup of almost any kind and a good muffin is perfect for a nice lunch or weeknight supper especially in the winter time. This is our kind of comfort food.
Thanks for sharing.
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