Friday, October 21, 2011

Jalapeno Cheddar Cornbread Muffins

While rummaging through my pantry, looking for a quick side item to go with our Crockpot Mexican Gumbo, I ran across a lonely box of corn muffin mix that needed a good home.  But this is no ordinary box, this box comes with a challenge (the ability to transform it into anything you like).  I have played around with this box on several occasions, trying to get the perfect cornbread texture. Most times, they were too dry & crumbly & wouldn't hold up.  But this time was different, with the addition of a few tablespoons of vegetable shortening & a little cheese, these muffins came out PERFECT!!  They are light & fluffy.  And just the right amount of flavor from the jalapenos without adding any additional heat.  We took 1 bite & were hooked!!  So, I am very excited to be passing this along to you so that you can make these for your family, too!

1 (8.5 oz) box corn muffin mix (I use Jiffy)
1 egg
1/3 cup half & half
1 tablespoon jalapenos, diced & de-seeded (or more if desired)
2 tablespoons vegetable shortening
1 cup cheddar cheese
1/4 tsp garlic powder
dash of salt & cayenne pepper

Mix everything together in a meduim sized bowl.  Grease muffin cups with shortening.  
Bake at 350 for 20-25 mins.

Makes about 6 muffins


  1. Those look tasty! I love jalapeno/cheese corn muffins :)

  2. Made these this morning to go with my Chili for Xmas Dinner. I know this isn't a traditional Christmas Dinner but it is cold here. They look wonderful. I will let you know how they turned out.



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