Elote Cornbread Muffins

A basket of Elote Cornbread Muffins with one muffin being topped with butter.
Recipe by:
Sara Mellas @sara.mellas

These Elote Cornbread Muffins are a delicious twist on traditional cornbread, with the addition of sweet corn kernels, scallions and savory queso fresco. They’re perfect as a side dish or snack, and will definitely impress your guests!

PREP
5 minutes
TOTAL TIME
18 minutes
SERVINGS
1 dozen
1 box Krusteaz® Sweet Corn Muffin & Cornbread Mix
2/3 cup milk
1/4 cup vegetable oil
1 egg
3 scallions, finely chopped
1/2 cup sweet corn kernels, fresh or frozen
1/2 cup queso fresco, crumbled
Cilantro, finely chopped, for serving (optional)
STEP 1

Preheat oven to 375° F. Line a 12-cavity muffin pan with baking liners.

STEP 2

Place the mix, milk, vegetable oil and egg in a large bowl and whisk until just combined. Gently fold in the scallions, corn kernels and queso fresco.

STEP 3

Divide the batter evenly between the muffin cups, filling each 2/3 full. Transfer the pan to the middle rack of the oven.

STEP 4

Bake for 17-18 minutes, until a toothpick inserted in the center of a muffin comes out clean.

STEP 5

Remove the pan from the oven. Allow to cool for 10 minutes. Carefully remove the muffins from the pan and transfer to a wire rack to cool completely before serving.

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