Jiffy Jalapeño Cornbread Muffins with Cheddar

Jiffy Jalapeño Cornbread Muffins on a plate

https://meganvskitchen.com/jiffy-jalapeno-cornbread-muffins/

Jiffy Jalapeño Cornbread Muffins with Cheddar

Spice up your typical cornbread by adding jalapeños and cheddar to your Jiffy Cornbread Mix.

Prep Time 5

Cook Time 17

Total Time 22

Servings Muffins

Ingredients

2 packages of jiffy cornbread mix 8.5 oz each
⅔ cup whole milk (see notes for buttermilk)
1 cup sharp cheddar cheese
2 eggs
2 jalapeño, deseeded and diced include some seeds for more spice
1 jalapeño, thinly sliced into 12 slices

Instructions

Preheat the oven to 400F. Lightly grease a 12-cup muffin tin or coat with nonstick cooking spray.
In a large mixing bowl, combine the corn muffin mix, milk, cheddar cheese, eggs, and diced jalapeños. Stir until just combined; do not overmix.
Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. Top each one with a sliced jalapeno.
Bake for 17–20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for 5 minutes before serving.

Notes

Buttermilk: If you want to use buttermilk, use ½ cup per box and mix it into the corbread mix separately from the eggs, as the milk's acidity can cause the eggs to curdle. Buttermilk will make your cornbread more flavorful and softer.

Nutrition