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Cactus Corn Muffins

Rated as 3.67 out of 5 Stars

"These moist, spicy corn bread muffins are wonderful alone or with butter."
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Original recipe yields 18 servings (1 1/2 dozen)


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  1. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and chilies; mix well. Combine the dry ingredients; gradually add to creamed mixture. Fold in corn and cheeses. Fill well-greased cactus-shaped or regular muffin cups with about 1/3 cup batter.
  2. Bake at 375 degrees for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.


  • © 2002 Reiman Media Group, Inc.


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I thought this recipe would be great but it was just ok. My husband thinks Jiffy mix is better. By the way, this recipe makes 24 standard muffins.

I have used this recipe several times this month and I am always getting compliments on them. 5 stars as is.