Your new, go-to recipe for Easy Southwestern Corn Muffins that are LOADED with goodies! Moist and tender muffins, chockfull of whole kernel corn, sweet red cubanelle peppers, green chilies for a touch of heat, mild red onion, and southwestern spices! Fantastic with summer barbecue!

 

Just look at all those yummy goodies inside!

Ready to make a batch? Let’s do this!

 

 

 

 

This is so easy. You’re going to LOVE this!

Simply start by adding a box of corn muffin mix into a medium bowl. Then add half of a can of corn, (*drained first, of course).

You can certainly sub fresh corn cut right off the cob if you prefer. (*About 3/4 of a cup or one small ear.) But not everyone has access to good, summer corn. So, I designed this recipe for everyone to be able to use, no matter what time of year it is, as well.

*Frozen corn, unthawed, is also a perfect substitute for canned.

 

 

 

 

 

Next, you’re going to add more goodies! Canned, chopped green chilies, (but the rest are fresh)!

Sweet, red cubanelle peppers, (homegrown preferably), and mild red onion!

 

 

 

 

 

The next step is to add your spices!

*Be sure to sprinkle them evenly across the top and resist the “plop”!!

 

 

 

 

Lastly, add your egg and whole milk!

 

Now. I’m only going to say this once. “The girl that adds cheese to EVERYthing”….didn’t add any cheese this time.

 

**GASP!!!!**

 

I know.

Yep, you read that correctly. These come out so moist as is, and with such a tender crumb without it, that when I do add it, sometimes they’re almost a bit “wet” inside.

But if you really want to add cheese, make sure that you use a VERY sharp-flavored cheese, preferable aged, and only add a small amount so that your muffins don’t end up a gooey, yucky, mess inside.

SUPER-sharp cheddar, asiago, hot pepper-jack, even blue or gorgonzola are nice choices.

But these muffins really don’t need it. Save that good cheese for the salad or entree where you can really taste it and enjoy it, and it doesn’t get lost amongst the rest of the goodies!

 

 

 

 

 

Then stir just until the dry ingredients are moistened, but the batter isn’t over-mixed, and it’s still a little lumpy.

*This ensures a nice and tender crumb after baking, and not a hard, dense, chewy muffin that has a super-high, pointy, “dunce cap” after baking!

**Tip two: Let the batter rest for about 5 minutes after adding and stirring before scooping it into the muffin pan.

Just let it sit there. It’ll be fine. (It gives the cornmeal a chance to soften and the leavening a bit of time to activate.)

 

 

 

 

 

Depending on what sized pan you’re using, you’ll get about 8 muffins. I used a regular-sized, non-stick, heavy-duty muffin pan, but still sprayed the inside cups so that they would have no chance of being naughty and sticking. No fun in that!

 

 

 

 

I like to leave the corner cups unfilled, because those are always the little stinkers that get too done when making a full pan.

 

 

 

 

 

*And, of course, save the other half of your canned corn and green chilies! They’re what I happened to use in “part two” (post coming next!), but the extra is also useful for other things, too!

Stir the corn and green chilies together in a pan, add some butter, salt, pepper, and seasonings, heat it through, and it makes a really delicious side dish all by itself, or even a filling for that morning omelet!

Or, you can always freeze it for a rainy day to use in a chili, casserole, or soup. The uses are endless!

 

 

 

 

Then, just pop these pretty babies into the oven….

 

 

 

 

…and about 20 minutes later….

 

 

 

 

….you’ve got some picture-perfect-looking corn muffins!!

 

 

 

 

 

And BOY do they ever smell wonderful!!!

 

 

 

 

Your whole entire house will smell like a southwestern bakery!

 

 

 

 

Break one open while it’s still warm, slather a little soft butter on the insides….and omg….they taste just as pretty as they look!

 

 

 

 

Fantastic with any barbecue, grilled foods, chili, soups and stews, Mexican food, beans of all kinds, and even crumbled over southwestern-style salads!!

Muffins also freeze extremely well, so you might want to make a double-batch and freeze a few for later! Because, you’re going to miss them when they’re all gone!

So pick up a quickie-box of America’s favorite corn muffin mix, and whip up a batch of these Easy Southwestern Corn Muffins for your next dinner! Corn muffins are always such a surprise treat! Enjoy!!

 

 

*And be sure to come back to see what I did with these little gems of heavenliness!!! You don’t want to miss these babies!! COMING SOON!!

 

 

 

 

Yield: 8 muffins

Easy Southwestern Corn Muffins

Print

Ingredients

• 1 (8.5 oz. box) corn muffin mix such as Jiffy
• 1 extra-large egg
• 1/3 cup whole milk
• half of a (4.5 oz.) can of chopped green chilies (undrained)
• half of a (15.25 oz.) can of corn, (drained)
• 2 Tbl. finely chopped red onion
• 2 Tbl. finely diced sweet red cubanelle peppers
• 1/4 tsp. garlic powder
• 1/4 tsp. chili powder
• 1/4 tsp. cumin
• 1/4 tsp. smoked sweet paprika

Instructions

Preheat oven to 400ºF.

Spray insides of muffin tins. (*I used my regular-sized one and got 8 nice-sized muffins.)

In medium bowl, add corn muffin mix breaking up any large lumps.

Add rest of ingredients and stir until everything is moistened but batter is still lumpy.

Let rest 5 minutes.

Use your 1/3 measuring cup as a scoop, and fill muffin tin cups 2/3 - 3/4 full.

Pop into the oven and bake 15 - 20 minutes until golden and done inside. *My size (and oven) took 19 minutes.

Let rest about 5 minutes or so. Then run a knife around edges and remove muffins to a baking rack to cool. Serve with butter and/or honey if desired. Store in airtight container.

Great for breakfast or a snack, with a meal, or use for sliders!