cheddar jalepeno cornbread muffins

By beandip

Ingredients

• 1 jalapeno, seeded and diced
• 1 cup grated cheddar cheese
• 1 egg
• 4.5 oz can chopped green chiles
• 8oz can cream style corn
• 8.5oz box corn muffin mix

Preparation

Step 1

Start with 1 fresh jalapeno pepper. Don't be scared.




Slice it in half, remove all the seeds and the membrane (this takes out most of the heat) and dice finely. Be careful not to touch your face or eyes after handling the pepper. Wash your hands thoroughly before moving on to the next step. This will sound silly to you, unless (like me) you've had hot pepper in your eye before.




Next, grate up about a cup of cheddar cheese.
I like mine extra sharp. (and I like to use a little more than a cup.)




In a medium sized bowl, mix 1 egg, a 4.5 oz can of chopped green chiles, and an 8.25 oz can of cream style corn. (if your can is off by .5 or .25 oz it's ok, this recipe isn't picky) Stir with a wooden spoon to combine.




Add your grated cheese and diced jalapenos, then mix again.




Empty an 8.5oz box of corn muffin mix into a large bowl, and form a well in the center.




Add in your wet ingredients and stir about 20 times to combine.
You don't want to overmix.




Spray your muffin tins with non-stick cooking spray, and spoon in your mix.




Bake at 400 degrees F for 13 minutes, up to 20 minutes for full size muffins.
Let cool on a rack, then serve.