Jalapeno Cheddar Cornbread Muffins. These muffins are laced deliciously with shredded sharp cheddar and slivered jalapeños. The flavor combination is a perfect match. For jalapeño prep, I recommend scraping out the seeds and then slicing the pepper into half-rounds instead of dicing it — that will make the peppers really stand out in the finished muffin.
The muffins are made like your ordinary muffin. Mix the wet ingredients separate from the dry ingredients and then mix it all together. Ingredients to make Jalapeno Cheddar Corn Muffins. You can cook Jalapeno Cheddar Cornbread Muffins using 3 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Jalapeno Cheddar Cornbread Muffins
- Prepare 2 box of Jiffy box cornbread mix.
- You need 3 of Jalapeno peppers seeded.
- You need 4 oz of Grated sharp cheddar cheese.
For one box, just cut the recipe in half. There are lots of other brands of cornbread mix on the market, so use your favorite. * eggs and milk are on the Jiffy cornbread directions so that's what I used and included in the. Add the shredded Cheddar and the corn kernels to the dry ingredients. Add the wet ingredients and mix gently, until everything is moist (do not over mix).
Jalapeno Cheddar Cornbread Muffins step by step
- Mix as per directions on box.
- Add peppers and cheese.
- Mix together and bake.
- Eat warm with honey and enjoy!.
Jalapeno Cheddar Cornbread Mini Muffins are the perfect complement to any of your cold weather favorite soups or chilis! Their mini size helps with portion control and the left-overs are perfect for a quick breakfast or snack. These babies couldn't be easier and the addition of the jalapeños and the cheddar makes them irresistible! Combine cornbread mix, egg and butter in a mixing bowl. Mixture will be thick and lumpy.