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)
1/3 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