Jalapeño Cheese Cornbread Muffins
Spicy, cheesy cornbread muffins with pickled jalapeños and creamed corn, topped with a fresh jalapeño slice.
- 25
- min
- 12
- servings
- ~140
- kcal per serving
- Difficulty:
- Easy
01Method
- 1
Heat the oven to 400°F (200°C). Grease a standard 12-cup muffin tin or fit it with paper liners.
- 2
In a large bowl, mix together the cornbread mix, milk, eggs, sour cream, creamed corn, pickled jalapeños, and cheese until combined. Spoon the batter evenly into the prepared muffin cups and top each with a slice of fresh jalapeño.
- 3
Bake until the edges are golden and the centers bounce back when gently pressed, 17 to 20 minutes. Immediately after removing from the oven, press the top of each muffin down lightly to flatten. Serve with a pat of butter.
Allergens
Allergen information is derived from ingredients and is indicative. Always check the label of the actual product.
