Take-out Tuesday, Julie’s Creamy Corn Muffins

 

What a weekend, the controverisal Kentucky Derby, Cinco de Mayo and a dance recital, and Monday baseball playoff game, not much time for cooking but I did make these muffins for our Cinco de Mayo Sunday Supper

 

 

 

 

The original plan was Chicken Fajitas with Enchilada Rice Casserole, but I really wanted to make these muffins.  HHjr said, “How about I make a Chicken Fajita Salad instead?”

 

 

 

 

Yes please!

 

 

 

These muffins are soooooo easy to make,

in 5 minutes they are ready to put in the oven

 

 

 

 

Mix everything together in a large bowl

 

 

 

 

Scoop into a paper lined muffin pan

 

 

 

 

Bake for 30 minutes

 

 

 

These muffins are lighter than cornbread and very moist

Enjoy!

 

 

 

I got the recipe from my friend Julie @Julie’s Creative Lifestyle

Thank you Julie!

I halved her recipe and substituted evaporated milk for milk

 

Julie's Creamy Corn Muffins

  • Servings: 10-12
  • Difficulty: very easy
  • Print

1 box Jiffy corn muffin mix

1 can, 8.75 oz, corn kernels, drained

1 can, 8.25 oz, creamed corn

1/4 cup sour cream

1/4 cup milk or evaporated milk

1 egg

salt & pepper

Mix everything together in a large mixing bowl and season with salt and pepper.  Put muffin papers into a muffin pan and fill about 2/3 full of batter.  Bake for 30 minutes, checking after 25 minutes, until muffins are just done.  Serve warm.

 

 

HHjr made the salad and I don’t have photos of the process, but here’s his recipe/method if you are interested, it was incredibly delicious!

 

Chicken Fajita Salad Bowl

  • Servings: varied
  • Difficulty: medium
  • Print

note: to save time purchase the vegetables already sliced in the produce department

1 large tortilla per person

boneless chicken thighs, marinated in a fajita marinade

bell pepper slices

sliced onion pieces

zucchini and yellow squash slices

refried black beans

cherry tomatoes, cut in half

romaine lettuce, cut or torn into small pieces

grated cheddar, jack or Mexican blend cheese

sour cream

taco seasoning

olive oil

Fry or bake large tortillas, forming into a bowl by baking inverted on a oven safe bowl, or forming into a bowl shape in your fryer basket

Grill chicken.  While chicken is grilling heat refried black beans and season with taco seasoning and keep warm.  Sprinkle taco seasoning on vegetables and saute in a little olive oil until soft and done.  When chicken is done, shred or chop.

Place warm black beans in the bottom of tortilla bowl, and sprinkle with cheese.  Top with lettuce, chicken, vegetables, and tomatoes.  Season with salt and pepper if desired. Drizzle or dollop sour cream on salad and serve immediately

 

 

 

These muffins are a perfect side for everything~

Summer BBQs, Fall chili and Thanksgiving,

Winter stews and Spring salads

You will want to eat these all year long!

 

 

 

 

for another printable version of Julie’s Creamy Corn Muffins click here

for another printable version of Chicken Fajita Salad Bowl click here

 

🌵 Muy Buenos! 🌵

 

I will be joining these fabulous parties and blogs:

Meal Plan Monday  Dishing it & Digging it,   Between Naps on the Porch,

Merry Monday   Make it Pretty Monday    Celebrate and Decorate,

Tasty Tuesday   Oh My Heartsie Girl  Full Plate Thursday

Thursday Favorite Things  Creatively Crafty   Home Matters 

Weekend Potluck   Sweet Inspirations   Happiness is Homemade

Comments
26 Responses to “Take-out Tuesday, Julie’s Creamy Corn Muffins”
  1. Julie says:

    Good morning Jenna. Wow, what a surprise to see that you featured my corn muffins. I am so happy you made the corn muffins over the weekend for the Kentucky Derby and liked them. Yes, these muffins are perfect to go with anything all year long and tastes so good.
    Have a nice day.
    Hugs, Julie xo

    Like

    • Thank YOU Julie for this keeper recipe! The last thing I wanted to do Sunday at 5 was cook, but I had the ingredients all set out and they were in the oven in 5 minutes…not only that, they are so moist and delicious!

      Like

  2. Nancy says:

    Good Morning! These look yummy! I could see me making these with a pot of chili!
    Thank you!

    Like

  3. Michelle says:

    These look delicious! I’m saving this so I can add it to my meal plan next week. Thanks for the wonderful recipe!!

    Like

  4. Jenna, I love cornbread…I will definitely make these! I do believe they would be good anytime, even for breakfast with honey or strawberry preserves!

    Like

  5. Sharon Mann says:

    Great recipe, yummy!

    Like

  6. Kitty says:

    The muffins and the salad look like the perfect meal, Jenna! You and your son are always making something tasty.

    Like

  7. thefrenchhutch says:

    I am going to make these muffins for sure. They are much lighter and a better summer recipe than the made from scratch cornbread I sometimes make. Your weekend was busy but it was a fun weekend. Hope you’ve found a few minutes to relax…….

    Like

  8. I want that as my first meal after I go off my pre-wedding diet!! Have a wonderful week, Jenna.

    Like

  9. Benita says:

    Those muffins look delicious! And how crazy it is about the Derby this past weekend!! Have a great day! Hugs!

    Like

  10. Jill Kuhn says:

    Looks delish, Jenna! I love easy muffin recipes! And the salad is a great idea! 🌶

    Like

  11. Cyndi Raines says:

    Yummy! I have a very close recipe but we just put it in a casserole dish and bake and it is so good, too. Hubby loves it so I know the muffins would be a hit as well. The salad sounds wonderful! Pinning! 😋

    Like

  12. Miz Helen says:

    Your Creamy Corn Muffins look delicious, a great addition to any meal! Thanks so much for sharing with us at Full Plate Thursday and come back to see us soon!
    Miz Helen

    Like

  13. Kari says:

    Yummy Jenna…what wonderful food with your loving family.

    Like

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  1. […] Corn Pudding Muffins from Julie’s Creative Lifestyle are so moist and delicious so I call my version Julie’s Creamy Corn Muffins […]

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