Tamale Cornbread Muffins Recipes

Steps:

• Preheat oven to 400°. In a large bowl, combine muffin mix, corn and eggs; stir just until moistened. Stir in 1 cup cheese. In another bowl, toss chicken with enchilada sauce., Fill each of 24 foil-lined muffin cups with 2 tablespoons batter. Place 1 tablespoon chicken mixture into center of each; cover with about 1 tablespoon batter., Bake until golden brown, 13-15 minutes. Sprinkle tops with remaining cheese. Bake until cheese is melted, 3-5 minutes longer. Cool 5 minutes before removing from pan to wire racks. Serve warm. Refrigerate leftovers.

Steps:

• Pre-heat oven to 350°F.
• With an electric mixer, blend the corn flour, corn oil, sugar,baking powder and the pineapple juice to obtain a consistent mixture.
• Pour the mixture to half level in each 4-inch muffin mold.
• Add five pineapple tidbits into each mold and fill the rest with the mixture.
• Bake for 20 minutes.

Steps:

• Add oil to frying pan, on medium heat brown corn until fairly caramelized, will start to make popping sound when done. This browning adds a lot of the flavor.
• Add browned corn, garlic cloves, hot peppers (or hot sauce), cilantro, and salt to food processor and blend until all ingredients are mixed.
• Add above mix to a glass bowl, add egg, flour, corn meal, baking powder and mix well with spoon. If necessary add milk to thin. Mixture should be able to hold its shape on a spoon but thin enough to pat down into muffin tin.
• Spray muffin tin with PAM, spoon in mixture to fill each muffin to 90% full. Put in 375°F oven for 20 minutes, or until tops start to brown slightly.