Mexican Corn Bread Muffins

Name: Mexican Corn Bread Muffins
Yield: Makes 8 muffins
Cuisine: Mexican
Ingredients: ½ cup (60 g) shredded cheddar cheese; 6 tablespoons (84 g) unsalted butter, melted, plus more butter for serving; ¼ cup (38 g) diced jalapeño pepper; ½ cup (83 g) frozen corn kernels; 1 cup (240 ml) water; 1 teaspoon kosher salt; 6 tablespoons (84 g) unsalted butter, melted, plus more butter for serving; ¼ cup (60 ml) canola oil; 4 cups (624) corn bread mix; 1 teaspoon granulated sugar; 1 teaspoon baking powder; ¼ cup (40 g) diced white onion; ¼ cup (4 g) chopped fresh cilantro; 6 ounces (170 g) chopped Tex-Mex Smoked Brisket, or store-bought; Honey, for serving

Preparation info

Makes
8
muffins

Difficulty
Easy

Appears in

Barbacoa

By Brandon Hurtado

Published 2025

About

This ain’t ya’ Mama’s average corn bread, but it’s a version of my mama’s Mexican corn bread that I grew up eating. Hers was made in a skillet with ground beef and could be considered a meal in itself. My version is served with smoky chopped brisket topped with honey butter for a sweet and savory finish.

Ingredients

4 cups (624) corn bread mix
1 teaspoon baking powder

Americas
United States
Mexico
Bread
Texas
Central America

Method

Preheat the oven to 375°F (190°C, or gas mark 5). Spray a muffin tin heavily with nonstick cooking spray.
In a large bowl, whisk the corn bread mix, baking powder, sugar, and salt to combine well. Add the water, oil, and melted butter. Whisk until smoo