Take-out Tuesday, Julie’s Creamy Corn Muffins

the Painted Apron

5 years ago

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

Ingredients

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

Instructions

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

chicken and vegetables in a tortilla bowl with a creamy corn muffin on the side

Course Main Course, Salad

Cuisine American, Tex-Mex

Keyword chicken fajita salad, chicken fajitas, corn muffins, creamy corn muffins, dinner salad, taco salad, Tex-Mex salad, tortilla bowl

Ingredients

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

Instructions

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