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Jalapeno Baked Bean Cornbread Cups

With just a few ingredients and the assist of some aluminum foil, you can have these tasty bites ready in no time.

For additional photos and information, check out my blog post at:

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Rate this recipe 4.5/5 (12 Votes)


  • 1 box "Jiffy" Corn Muffin Mix
  • 1 egg
  • 1/3 cup milk or yogurt (I use vanilla yogurt)
  • cooking spray
  • 1 can Goya Jalapeno Baked Beans


Servings 36
Preparation time 10mins
Cooking time 30mins
Adapted from


Step 1

Per the pkg instructions, mix together the corn muffin mix, egg, and milk (or yogurt) and set aside for 5" to let crown

Spray the inside of one mini muffin pan with cooking spray

Place the muffin pan on a baking sheet or over foil to avoid a mess in the event of spillover

Fill each of the wells with batter, just slightly LESS than half-way full

Scrunch up pieces of aluminum foil into logs just a bit shorter than the height of your pan

Generously spray the underside of a second mini muffin pan

Place one foil piece on each side of the filled pan, then place the second pan over the first, resting on the foil to allow the batter to rise while also leaving indents/wells

Bake at 400° per pkg instructions

Rotate the pan half-way through the baking time

When you can start to smell them (about 12-15" in), very carefully remove the top tray and return to the oven for 3" more

Heat the beans on the stove top

Spoon the beans into the cornbread cups, topping with fresh herbs or other garnish

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