Jalapeno Cheese cornbread muffins are an easy side dish to any barbeque.
They are easily made ahead of time and keep well for up to a week. I love using Jalapenos in my cornbread to give it that spicy kick with the sweet corn. It’s also a great way to use all the jalapenos growing in my garden.
I also know you can make the cornbread from scratch… but I think it’s way easier and just as tasty to use the classic Jiffy mix. This batch makes 12 medium sized cornbread muffins.
- Jiffy Cornbread Mix
- 2 eggs
- 2/3 cup of milk
- 1/2 cup frozen corn
- 4-6 jalapenos
- 1/3 cup Mexican cheese blend + some to sprinkle
- 1 tablespoon butter
Preheat the oven to 400 degrees.
First, in a medium skillet, melt the butter and add the chopped jalapenos to begin cooking them down. After about 5 minutes, add the frozen corn.
Next, in a large mixing bowl, combine the eggs and milk.
Then beat in the Jiffy cornbread mix.
Once your jalapenos and corn are cooked down to your liking, put them in a food processor and pulse. The somewhat pureed mixture will get into every bit of the cornbread, rather then having big chunks of corn and jalapenos. I prefer mine mixed in like this, but you can keep the mixture chunky if you like.
Fold in the jalapeno mixture and the cheese
Spoon cornbread mixture into a well greased muffin tin – I used my square tin… I dont know why I love the little square shapes so much, but I do. Sprinkle with cheese on top.
Bake the cornbread muffins for 15-20 minutes or until the edges are light golden brown.
Let cool, or eat hot right out of the pan.
What do you serve your cornbread with? We made chicken tenders, grilled corn and bbq dipping sauce.