Jalapeño Cheddar Corn Mini Muffins

jalapeno cheddar corn mini muffins

Let's be corny for a sec.
I have always loved cornbread... the thought of it brings me back to the days where I'd pull it out of the pan (way too hot, never learned dangit) and would drizzle honey before devouring a piece or three. Though I can't get enough of sweets, these days I dream about cornbread (yea I dream about it, so!) being flecked with spicy, cheesy surprises for my taste buds. A.D.D. side note-- that Sonic commercial where the blonde funny dude goes "we're not just taste buds, we're taste bros..." I LOVE THAT and really, really wish I invented that saying because I totally want to use it everyday forever. Ok moving on now... these corn bread muffins are absolutely fantastic dipped in pipping hot soup... why yes, even my Mexican Chicken Soup I posted last week! They're small but mighty- try them tonight!

Jalapeño Cheddar Corn Mini Muffins

Prep Time: 5 mins | Cook Time: 20-25 mins | Makes about 20 mini muffins

  • 1 pkg. Marie Callender's Corn Bread Mix
  • 1/4 cup sharp cheddar cheese, shredded
  • 1 jalapeño, diced (seeds removed if you don't like things too spicy)
  • 2 -4 tbs. diced green onions
  • 1 1/2 cups water
The Steps
  1. Make mix: Preheat oven to 375 degrees. In a mixing bowl, combine all ingredients. 

  2. Pour into muffin tin: In a mini muffin tin, spray with Pam or other cooking spray equivalent. Use a tablespoon to divide batter equally (do not overfill!). Use a damp paper towel to clean up any drips! 

  3. Bake muffins: Bake for 20-25 minutes (watch for the tops so they don't get too golden). Remove and let cool (i.e. do as I say, not as I do). Enjoy! 

If you make this recipe, let me know! Leave a comment, let me know what you think + be sure to tag any pictures with #TheSavvySpoon on Instagram!


No comments:

Post a Comment

What's up?