Cheesy Jalapeño Cornbread Muffins was originally published on The Produce Moms®
Cheesy cornbread with a jalapeño kick…this heavenly combo is as devilishly good as it sounds! These cornbread muffins are the perfect accompaniment to a bowl of warm chili or a plate of your favorite barbecue.
Cornbread is easier served as muffins, especially for large family dinners or potlucks. They would make a great addition to any holiday table!
Say goodby to dense, dry cornbread. These muffins are soft, fluffy, and flavorful. The jalapeño, while adding a nice kick, is not overwhelming. If you’d prefer more heat, simply leave a few jalapeño seeds rather than deseeding them all.
These muffins have enough flavor just as they are. However, you might prefer yours served with a drizzle of honey or a dab of butter.
Cheesy Jalapeño Cornbread Muffins
Preheat oven to 400 degrees Fahrenheit.
Mix the cornbread mix, corn, eggs, olive oil, mix and 2 diced and de-seeded jalapeno peppers together in a medium-sized bowl until combined.
Fold in the shredded cheese to the mixture, just until combined.
Pour mixture into a greased muffin tin. Top each muffin with a jalapeño slice.
Bake muffins for 15-18 minutes. Allow muffins to cool completely before removing from the muffin tin.
What did you think of these cheesy jalapeño cornbread muffins? Tag us in your muffin photos on Instagram @freshmywayflorida