Jalapeno Cornbread

I’ve added a new bread basket food to our holiday table this year after rave reviews from my husband & guests at Thanksgiving…Jalapeno Cornbread Muffins.  They are sweet when you first bite into them, & then the heat of the jalapeno comes as you chew.  For Christmas, I will be making the traditional rolls and will put these muffins in the basket with them!

This recipe calls for Jiffy corn bread mix.  It is deceptively cheap…sometimes, with food mixes, cheap equals so-so flavor.  The Jiffy corn bread mix has been a staple in my Mom’s pantry since I was a child, & the first time I made it for my husband he was shocked that corn bread could taste so good.  Jiffy  has a sweetness to it that I have yet to find in any other pre-mixed cornbread.  It is usually about 40 cents a box, and you can’t beat that price!

You can either bake this recipe in a 13×9 baking dish and cut into squares, or bake mini-muffins which makes about 36 muffins.   For our holiday table, the muffins were easy to pop in the bread basket for the table.

Jalapeno Cornbread Muffins

2 boxes Jiffy corn muffin mix
1 cup shredded cheddar cheese
1 can cream of corn
1/3 cup finely chopped jalapeno peppers (canned or fresh)
1/2 cup onion (optional)

Prepare Jiffy mix according to package directions. Add cheese, cream corn, jalapeno, & onions (optional). Mix well.

Pour into greased & floured 13×9 baking dish, or spoon into greased mini-muffin tin.

Bake at 350 degrees until golden brown on top and center is firm. About 30 minutes.

**We omit onion from everything at our house, and these turned out fabulous without them!  I also used canned jalapenos for this recipe.**