Cheddar Jalapeno Cornbread (Jiffy!)
Jazz up a regular box of Jiffy mix with jalapeno, cheddar, and spices! This small batch of jalapeno cornbread muffins comes together in 30 minutes and are perfect for dunking in chili or soup.
Ingredients
- 1 box Jiffy cornbread mix
- ½ cup milk
- 1 large egg
- 2 tablespoons chopped pickled jalapenos
- ½ cup grated cheddar cheese
- ½ teaspoon kosher salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
Instructions
- Preheat the oven to 400F and spray a muffin tin with cooking spray.
- Whisk or stir together all ingredients in a large mixing bowl.
- Scoop the muffin mix into the muffin tin - the recipe will make about 6 muffins.
- Bake for 20 minutes until lightly golden on top. Let cool in the muffin tin for 5 minutes, then remove to a wire rack to cool completely.
Notes
These can be stored in the freezer and will stay fresh for several months. They will also be yummy stored at room temperature in a tightly sealed container for about 3 days.
Recipe was tested using Jiffy brand cornbread mix, but other variations will probably work just as well! Just use the amount of milk and egg called for on the box.
Tried this recipe?Let me know how it was!