There’s a little secret to this cheddar jalapeño corn muffin recipe. Are you ready?
Here it is…we’re starting with a mix! As much as I love to make things from scratch, I don’t usually keep cornmeal on hand. And with a couple of add-ins we’re going to take your cornbread to the next level!
My favorite mix to use is by Marie Callenders. It comes in a pouch, and if you can find it in the baking section of your grocery store, it’s so worth it. Krusteaz makes a good mix too. Both of these make a tender and fluffy cornbread that lends itself well to the extra ingredients we’re going mix in. I really don’t love the Jiffy brand for these cheddar jalapeño muffins as they bake up a little flat and dry.
I like to serve these cheddar jalapeño corn muffins with my famous chili recipe or my easy crockpot chicken taco soup.
You can certainly bake this recipe as a traditional cornbread in a skillet or baking pan, but there’s something about a mini muffin I love. Maybe it’s just that when something is called “mini” it’s like giving me permission to have more than one!
Easy Cheddar Jalapeño Corn Muffins
Time to doctor up a corn bread mix for some added flavor and mild heat!
Ingredients
- 1 package cornbread mix (and whatever additional ingredients mix calls for)
- 1/2 c. shredded sharp cheddar cheese
- 1/4 c. chopped pickled jalapeños (the ones that come in a jar or can)
- 1 raw jalapeño, sliced thin, seeds removed
Instructions
- Preheat oven to 350.
- Spray mini muffin tin with non stick cooking spray.
- Follow directions for mixing together cornbread batter.
- Gently fold in cheddar cheese and jalapeños.
- Fill mini muffin tins about 2/3 way full. Top each wtih a jalapeño slice.
- Bake according to cornbread mix directions.
Notes
Try using diced green chiles instead of the jalapeños. You can also use pepperjack cheese instead of cheddar if you want more robust flavor!
Remember, heat comes from the seeds with jalapeños. I like to use the pickled kind for the batter but I think the fresh jalapeño slices on top make a prettier touch. Just remember to remove the seeds before baking.
I happen to be a fan of green chiles and they make a nice option instead of the jalapeños.
And don’t be afraid to play around with the cheese too. Pepper Jack will give a more robust flavor to these mini muffins. Just remember to grate your cheese fresh! It’s less expensive, melts better and doesn’t contain all of those anti-caking agents and preservatives.
I love it when I find some simple kitchen recipe hacks that make life a little more tasty. These easy cheddar jalapeño corn muffins are savory and delicious…and turn a boxed mix into something that tastes homemade.
From my kitchen to yours,
Jill
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