Southwestern Cornbread Muffins
These tender southwestern cornbread muffins are the perfect side item for lots of meals. They have the perfect level of heat to go with chili, bbq, etc.
There are so many parts that make up a delicious meal. In my family some sort of bread item is always a high priority. These southwestern cornbread muffins are easy and delicious.
They combine the heat from the green chiles and red pepper flakes. Then the sour cream and cheese give them the perfect texture. This recipe is great to have on hand to go with lots of recipes.
A bowl of chili is extra delicious with one of these crumbled on top. They make a perfect side with chicken tortilla soup. Our families favorite way to eat these is with sweet pulled pork bbq piled on top! This is what I make when I make my crockpot pulled pork that you can find here.
Ingredients
How to Make Southwestern Cornbread Muffins
Preheat oven to 375 degrees and spray 12 muffin tins with non stick spray. In a large bowl combine the cornmeal, baking powder, sugar, red pepper flakes, and salt.
Next, add in the milk, oil, cream corn, and sour cream. Stir to combine. Last, stir in the cheddar cheese, green chiles, and onion powder.
Spoon batter evenly into muffin tins. Bake about 15 minutes or until a toothpick comes out clean.
Let cool in pan and then remove.
Tips for making Southwestern Cornbread Muffins
- If you prefer them extra spicy you could add in some diced jalapeños or extra red pepper flakes.
- These go great with a bowl of chili crumbled on top or with soup. Our favorite is to eat it with sweet pulled pork bbq. The sweet and spicy go great together!
Southwestern Cornbread Muffins
These tender cornbread muffins are the perfect side item for lots of meals. They have the perfect level of heat to go with chili, bbq, etc.
Ingredients
- 3 cups cornmeal
- 2 Tbsp baking powder
- 2 Tbsp sugar
- 1 Tbsp red pepper flakes
- 2 1/2 tsp salt
- 1 1/2 cups milk
- 1/2 cup oil
- 1 can cream corn
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1 can green chiles
- 1/2 tsp onion powder
Instructions
- Preheat oven to 375 degrees and spray 12 muffin tins with non stick spray.
- In a large bowl combine the cornmeal, baking powder, sugar, red pepper flakes and salt.
- Next, add in the milk, oil, cream corn, and sour cream. Stir to combine.
- Last, stir in the cheddar cheese, green chiles, and onion powder.
- Spoon batter evenly into muffin tins.
- Bake about 15 minutes or until a toothpick comes out clean.
- Let cool in pan and then remove.
Notes
- If you prefer them extra spicy you could add in some jalapenos or extra red pepper flakes.
- These go great with a bowl of chili crumbled on top or with a pile of sweet bbq on top.
