Description
These Jiffy Mexican Jalapeño Cornbread Muffins are a quick and flavorful twist on traditional cornbread, combining the spicy kick of fresh jalapeños with sharp cheddar cheese to create a moist and savory muffin perfect for any meal or snack.
Ingredients
Scale
Ingredients
- 2 packages of Jiffy cornbread mix (8.5 oz each)
- 1 cup buttermilk (or regular milk)
- 1 cup sharp cheddar cheese, shredded
- 2 eggs
- 2 jalapeños, diced
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C). Prepare a 12-cup muffin tin by spraying it with non-stick cooking spray to ensure easy muffin removal.
- Mix Ingredients: In a large mixing bowl, combine the two packages of Jiffy cornbread mix, one cup of buttermilk (or regular milk), one cup of sharp cheddar cheese, two beaten eggs, and the diced jalapeños. Stir thoroughly until the batter is evenly mixed.
- Fill Muffin Tins: Evenly distribute the cornbread batter into the prepared muffin tin cups, filling each about three-quarters full to allow room for rising.
- Bake Muffins: Place the muffin tin in the preheated oven and bake for 17 to 20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Notes
- For a milder flavor, remove the seeds from the jalapeños before dicing.
- Sharp cheddar gives the muffins a nice tang; however, you can substitute with pepper jack for an extra spicy kick.
- Serve warm with butter or as a side to your favorite chili or soup.
- These muffins freeze well; store in an airtight container for up to one month.
