These Jiffy jalapeno cheese cornbread muffins add a lot of punch to convenient corn muffin mix. With pickled jalapenos, freshly grated Cheddar, creamed corn, and sour cream, they are moist, zingy, and savory.
Preparation Details
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Servings: 12
Ingredients
- 2 (8.5 ounce) boxes corn muffin mix (such as Jiffy ®)
- 2/3 cup milk
- 2 large eggs
- 1/4 cup sour cream
- 1/2 cup creamed corn
- 1/4 cup minced pickled jalapeno peppers
- 4 ounces C heddar cheese, grated
- 1 small fresh jalapeno pepper , cut into 12 thin slices (optional)
- softened butter (optional)
Steps
- Preheat the oven to 400 degrees F (200 degrees C). Grease 12 standard muffin cups or line with paper liners.
- Combine muffin mix, milk, eggs, sour cream, creamed corn, pickled jalapenos, and cheese in a large bowl; stir to combine. Divide mixture among prepared muffin cups. Place a jalapeno slice on top of each muffin.
- Bake in the preheated oven until browned around the edges and centers spring back lightly when touched, 17 to 20 minutes. Lightly press down the center of each muffin to flatten the top slightly right after taking them out of the oven. Serve topped with butter.
