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| SUPER MOIST MEXICAN CORNBREAD MUFFINS | |
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1 pkg Jiffy cornbread mix 1 egg 1/3 cup Milk 10 slices jalepenos from jar, diced 1/2 cup sharp cheddar cheese 1/2 can whole kernel corn or 1 cup fresh or frozen Mix all ingredients until combined. Milk may be half buttermilk and half plain (I prefer this). Spoon into cupcake paper lined muffin pan (3/4 full) for easy storage and cleanup. Bake in preheated 400°F oven 20 minutes or until golden. This cornbread will keep several days in refriderater or can be frozen. Thaw and remove cupcake paper, wrap in foil and reheat in 350°F oven for 5 minutes. Tastes like freshly made and very moist even after freezing! Must try! Submitted by: Rhonda Wood | |
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recipe reviews #110491
Emily (Kentucky) says:
The recipe was just delicious.. I added one more item.. diced onion and it is a hit! Must try and enjoy then pass this one around. Thanks Emily
#145491
Chuck Budd (Florida) says:
We double recipe, sub sour cream for milk, add 2 to 3 tablespoons of sugar, to taste. About half at teaspoon or garlic or so and make as cake in a 9x13 pan!
#168507
Tracie (United States) says:
Huge "HIT!" at a recent chillie cook off for someone's birthday! Thanks, couldn't have done it without you!
#186207
Phyllis (Virginia) says:
Wow! I just took this out of the oven. I did add diced onion. This is "outstanding". Did not do muffins - but opted for solid cornbread, next time will do muffins. THIS is a keeper! All other cornbread recipes going out the window. I am from the old school... so can imagine this in a mug of buttermilk. Thank you for submitting! Please submit any other recipes you might have hidden...
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