I had corn muffins at El Paso Bbq and they were so good. They were kinda sweet and had corn and green peppers in them. Does anyone have this recipe? Please post it if you do. I would greatly appreciate it.
1/2 cup vegetable oil, plus 1/4 cup for greasing pan
1 cup self-rising cornmeal
3/4 cup self-rising flour
1 cup cream-style corn, see Cook’s Note*
1 cup sour cream
1 cup grated sharp Cheddar, optional
1/2 teaspoon cayenne pepper, optional
Preheat oven to 375 degrees F.
Generously season a cast iron skillet with up to 1/4 cup vegetable oil. Preheat the pan either in the oven or on the stove over medium-high heat.
Mix 1/2 cup vegetable oil and remaining ingredients together in a large bowl, stirring with a wooden spoon or rubber spatula until combined. Pour batter into the preheated cast iron skillet. Place skillet in the oven and bake until golden brown, approximately 30 minutes. If making individual size cornbreads in smaller pans, they will require a shorter cooking time. Alternately, you can make this in muffin tins to make corn muffins, but check for doneness after 15 minutes.
*Cook’s Note: Frozen creamed corn is sold in the frozen vegetables section of most grocery stores. It is much better than using canned corn.
1 (17 oz) can cream style corn
1 can (11oz) whole kernel corn, drained
2 eggs, beaten
1/2 cup+1 tablespoon cup, tablespoon margarine, melted
2 packages (7 oz) Yellow Corn Muffin Mix
1 1/2 cups shredded cheddar cheese, divided use
1 can (4 oz) green chilies, chopped (optional)
Preheat oven to 350 degrees. Oil a 7x11 inch baking pan. Mix both corns, eggs and margarine in a medium bowl. Add corn muffin mix, stir. Stir in 1 cup cheese and chilies, do not beat. Pour into prepared pan. Top with remaining 1/2 cup Cheddar Cheese. Bake for 45 minutes.
1 c Unbleached flour
1 c Yellow, white or blue
2 tb Sugar (I use brown) (up to
1 tb Baking powder
1/2 ts Salt
1 c Milk
1/4 c Cooking oil OR melted
12 oz Whole kernel corn,
– DRAINED(use the one w/
– flecks of red pepper for
– nice color)
In a mixing bowl stir together flour, cornmeal, sugar, baking powder and salt. In another bowl beat together eggs, milk and oil or melted shortening. Add to flour mix and stir til batter is smooth (do not overbeat). Add the can of corn.
Pour into greased 9x9x2" baking pan. Bake in a 425 oven for 20-25 mins or til golden brown. Makes 8-9 servings.
you can also substitute the Mexicali corn for whole kernal
I have more if you want -