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Jalapeno Cheddar Corn Bread Muffins

acscottunt's picture
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: 
0 Minutes

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