Description
These Muffin-Tin Tamale Cakes are a fiesta in every bite! A soft, cornbread base gets loaded with creamy corn, tender chicken, melty cheese, and a drizzle of enchilada sauce—all baked to golden perfection. This doubled recipe is perfect for feeding a crowd or freezing extras for later.
Ingredients
4 packages (8.5 oz each) cornbread/muffin mix
2 cans (14.75 oz each) cream-style corn
4 large eggs, lightly beaten
3 cups shredded reduced-fat Mexican cheese blend, divided
3 cups chopped cooked chicken breast
1½ cups red enchilada sauce
Instructions
Preheat oven to 400°F (200°C) and grease two 12-cup muffin tins.
In a large bowl, combine cornbread mix, cream-style corn, and eggs until just blended.
Stir in 2 cups of the cheese and mix well.
Divide batter evenly among the 24 muffin cups (fill about 2/3 full).
Bake for 12–15 minutes, until just set and golden.
Remove from oven and use a spoon to gently press down the center of each muffin to create a well.
Fill each well with cooked chicken and drizzle with enchilada sauce.
Sprinkle with remaining cheese.
Return to oven and bake for another 5–7 minutes, until cheese is melted and bubbly.
Cool slightly before removing from pan.
- Prep Time: 15 mins
- Cook Time: 20–22 mins
- Category: Snack
Nutrition
- Calories: 190
- Sodium: 420mg
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 10g