Jalapeno Cheddar Cornbread Muffins

Jalapeno Cheddar Cornbread 2

Okay, so I love to make most things from scratch… sauces, stocks, pretty much everything I make. Therefore, I must come clean. These jalapeno cheddar cornbread start out with a boxed cornbread mix. I know! I know! But you can’t even tell. I spruce them up so much with spicy jalapenos, cheddar cheese, and green onions. They are the best accompaniment to chili I have found yet.

I wasn’t originally planning on making muffins, but I am so happy that I did. Each individual muffin gets this delicious golden brown cheddar-y crust all the way around the muffin bottom that you wouldn’t get in a regular baking dish. I didn’t use muffin tin liners either; just a healthy spritzing of cooking spray. I like to spray the tops, too. This allows every surface to live up to its golden cheesy cornbread potential.

I was extremely happy with the balance of these muffins. You get the spice of the pickled jalapenos, the richness of the cheddar, the bite of onion, and a touch of sweetness from the cornbread. Eat these hot out of the oven with a big bowl of chili and you will be in fall food bliss.

Jalapeno Cheddar Cornbread 3

Ingredients:

1 box cornbread mix

*1/3 cup milk (I used unsweetened original almond milk)

*1 egg

3/4 cup cheddar cheese

2 tablespoons pickled jalapenos, roughly chopped (Or more or less depending on how spicy you like things)

2 green onions sliced thinly

cooking spray

Instructions:

Preheat your oven to 400.

Mix together cornbread mix, milk, egg, cheese, jalapeno, and green onions. Let the batter sit for a couple of minutes. It will puff up a little bit.

Spray the muffin tins with cooking spray and divide batter into 8 muffin tins. Spray the tops with cooking spray.

Bake for 12-15 minutes until the muffins are nice and golden brown.

*The milk and egg are listed as ingredients for making the boxed cornbread. Depending on the brand of cornbread, you may need to adjust these

Enjoy!

xo Ali

Jalapeno Cheddar Cornbread

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