Jalapeno Cheddar Cornbread Muffins

By christoph

Tender and sweet with a touch of heat, these jalapeno cheddar cornbread muffins make the perfect side to any BBQ or Southwestern dish. Sharp cheddar delivers a subtle tang to these easy to prepare muffins. Creamed corn makes these handfuls of love moist and delicious.

Ingredients

• 2 2 2 boxes Jiffy Cornbread mix
• 1 14.75 1 14.75 1 14.75 ounce can cream style corn
• 2 2 2 eggs
• 1/4 1/4 1/4 cup jalapeno peppers seeded and diced
• 1/2 1/2 1/2 cup sharp cheddar cheese grated
• 1 1 1 tablespoon honey

Details

Servings 12
Preparation time 10mins
Cooking time 20mins
Adapted from jamesandeverett.com

Preparation

Step 1

Position rack in the center of oven and heat to 400 F degrees.

Liberally grease a muffin tin, be sure to completely coat the cups and top of pan.
Mix all ingredients in a mixing bowl. Allow batter to sit for 5 minutes and then mix well again. This will help the muffin tops to crown.
Using a scoop or spoon fill the muffin cups about ¾ full.
Top with a little shredded cheddar and a slice of jalapeno.
Bake for 20 to 25 minutes or until the tops are golden and the edges are lightly browned.
Let stand in the pan for 5 minutes before removing from pan. Place muffins on wire rack to cool.
Cooks Notes
I didn't use muffin papers as I like the crisp that forms from the batter against the pan, but you can certainly use them if you like.