This mouthwatering rendition of the traditional Spanish or Mexican “rancher’s eggs” dish features black beans, fresh salsa, and shredded Monterey Jack cheese.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Additional Time: | 10 mins |
| Total Time: | 35 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- 1 cup milk
- ½ cup sour cream
- ¼ cup butter, melted
- 1 egg, lightly beaten
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 cup chopped whole kernel corn
- 2 tablespoons white sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup shredded Cheddar cheese
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Beat milk, sour cream, butter, and egg together in a large mixing bowl until smooth; add flour, cornmeal, chopped corn, sugar, baking powder, baking soda, and salt. Whisk mixture until dry ingredients are just moistened; fold Cheddar cheese into the batter. Divide batter between 12 muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
- You may substitute 1 cup cottage cheese for the 1/2 cup Cheddar, if you prefer.
Nutrition Facts
| Calories | 189 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 37 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 5 g |
| Sodium | 248 mg |
| Sugars | 4 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I omitted the cheese, but was exceptional witout
We were disappointed with the muffins. It was too dry and could not taste the cheese. I have a couple recipes we really like and will keep using them. I don’t recommend these.
I didn’t have the whole kernel corn to add. I used buttermilk instead of milk….and doubled the amount of butter and cheese. Also I added a 1/8 teaspoon of powdered onion in each muffin….it added just a hint of onion taste. Also, I used Bob’s Red Mill corn meal. An amazing blend of flavors leading to a delicious cheddar cheese corn muffin!
I enjoyed these.I liked the addition of cheese. Baked perfectly not to sweet. Served with chili
No flavour
These are bland and not really worth the effort to make corn muffins from scratch instead of a mix.
I used habanero monterey jack cheese for a little extra heat. These muffins were moist and delicious. I would use this recipe again.
They were a little dry and pretty tasted like cornbread only. But good. And you can eat what you want, instead of cutting a whole pan of cornbread.
Usually cornmeal anything is dry but these were moist and delicious. I didn’t have kernel corn in my pantry so substituted cream corn and added a few drops of hot sauce. I also doubled the cheese with sharp cheddar.
These light and tasty muffins are so easy to make. I actually got 14 muffins from this mix, instead of 12.
I agree with some of the other reviewers – it needs something. I’m adding more salt, sugar, & cheese to the other half of the batch & hope they will have more flavor. I made 12 muffins (see photo) & still have half of batter remaining.
We thought these were missing something…maybe more sugar? Sort of bland and we really couldn’t detect the cheese, even though I topped them with extra cheese before baking. I also topped some w/ a slice of jalapeno from my garden, and that added a kick, which was nice. I don’t know that I would be making these again, but Thanks for sharing the recipe. 🙂
We really liked this recipe made as written. Next time I might add a little more cheese and hope it doesn’t mess up the consistency. My husband loved them as is. I made full recipe and made six large muffins. Will make again.