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Jalapeno Cheddar Corn Bread Muffins

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Ingredients
  Jiffy corn muffin mix 17 Ounce (2 packages, 8.5 oz. each)
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped jalapeno peppers 4 Tablespoon
  Canned cream style corn 8 1⁄4 Ounce (1 can)
  Shredded cheddar cheese 1⁄2 Cup (8 tbs) (more for the top)
  Eggs 2
  Milk 1⁄3 Cup (5.33 tbs)
Directions

Preheat oven to 375.

Combine corn muffin mix, onion, and peppers; stir in corn, egg and milk. Fold in cheese until completely mixed.

Spoon batter into greased muffin baking dish. Sprinkle bits of cheese in top of each muffin.

Heat 12 to 14 minutes or until bread browns a little on sides of each muffin.

Let cool for a few minutes before removing from the pan; store, covered, until ready to serve.

Makes about 70-80 mini muffins

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Appetizer
Taste: 
Savory
Feel: 
Cheesy
Method: 
Baked
Dish: 
Bread
Occasion: 
Thanksgiving
Restriction: 
Vegetarian
Ingredient: 
Cheese, Corn, Jalapeno
Preparation Time: 
10 Minutes
Cook Time: 
45 Minutes
Ready In: 
55 Minutes

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Average: 4 (2 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2429 Calories from Fat 765

% Daily Value*

Total Fat 86 g132.3%

Saturated Fat 40.8 g204.2%

Trans Fat 0 g

Cholesterol 527 mg175.7%

Sodium 5283.8 mg220.2%

Total Carbohydrates 382 g127.5%

Dietary Fiber 5.8 g23.4%

Sugars 101.8 g

Protein 57 g113.7%

Vitamin A 40.5% Vitamin C 72.1%

Calcium 129.3% Iron 18.5%

*Based on a 2000 Calorie diet

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Jalapeno Cheddar Corn Bread Muffins Recipe