Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Old Pecos Cornmeal Muffins Recipe
    Lost? Site Map

    Old Pecos Cornmeal Muffins

    Old Pecos Cornmeal Muffins. Photo by MarieRynr

    1/1 Photo of Old Pecos Cornmeal Muffins

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    out of here's Note:

    This is a good muffin to serve with chili. I do not remember the cookbook this came from. It was a library somewhere in rural, Georgia. Possibly, Euchee Creek Library.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note




    Units: US | Metric


    1. 1
      Preheat oven to 400 degrees.
    2. 2
      Generously grease muffin tins.
    3. 3
      In a bowl, mix the beaten eggs, sour cream, melted butter, creamed corn, and sugar.
    4. 4
      In a seperate bowl, mix the flour, cornmeal, baking powder, soda, and salt.
    5. 5
      Stir the dry ingredients into the egg and cream mixture, mixing until just combined.
    6. 6
      Stir in the cheese and chilies.
    7. 7
      Pour the batter into the prepared tins.
    8. 8
      Bake until the muffins spring back when touched and golden about 15 minutes.

    Browse Our Top Muffins Recipes

    Ratings & Reviews:

    • on October 01, 2010

      Really good! Used Hatch Green Chilies (the best in the world) and the whole family, even the pickey eaters, loved them.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 30, 2006


      These were really delicious muffins. They were rising beautifully and I ruined them by taking them out of the oven about 10 minutes before I should have to sprinkle some more shredded cheese on top. As a result they sank, however they still tasted wonderful. I will make these again without being greedy with the cheese. I'll leave well enough alone! Thanks for a great recipe Rose!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 22, 2005


      These corn muffins are fantastic! I left out the green chilies, as I was taking some of these muffins to someone, and wasn't too certain if they would care for the chilies added, otherwise made as stated. They rose nice and high with a wonderful cake-like texture, and not too dry. The added cheese gave the muffins a wonderful taste! Great recipe Rose of Sharon! I will make these again soon with the chilies LOL!...thanks, Kittencal:)

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Old Pecos Cornmeal Muffins

    Serving Size: 1 (1042 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 141.3
    Calories from Fat 86
    Total Fat 9.6 g
    Saturated Fat 5.8 g
    Cholesterol 44.3 mg
    Sodium 360.8 mg
    Total Carbohydrate 10.8 g
    Dietary Fiber 0.5 g
    Sugars 1.1 g
    Protein 3.5 g

    Ideas from


    Over 475,000 Recipes Network of Sites