Cream Corn Muffins/Jalapeno

By MarieR

Taste of the South Magazine, October 2016, Page 93

Ingredients

• Stir in your favorite cheese to customize this recipe.
• 2 (6-ounce) packages buttermilk com bread mix*
• 3 jalapenos, seeded and minced
• 2 (8.5-ounce) cans cream-style corn (1 14-oz.can better)
• 1/4 cup shredded Cheddar cheese
• 1/2 teaspoon smoked paprika

Preparation

Step 1

1. Preheat oven to 425°. Spray a 12-cup muffin pan with cooking spray.
2. In a Large bowl, stir together com bread mix, jalapeno, and corn. Fill prepared muffin cups three-fourths full with batter; sprinkle with cheese and paprika.
3. Bake until golden brown and a wooden pick inserted in center comes out clean, about 18 minutes.