Mexican Cornbread Muffins

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4 from 1 vote

Mexican Cornbread Muffins

Prep Time20 mins
Cook Time20 mins
Course: Side Dish
Diet: Vegetarian
Keyword: kid friendly
Main Protein: Vegetarian
Cooking Method: Oven
Servings: 12 muffins
Calories: 205kcal


  • 15 oz. box Cornbread Mix
  • 1 jalapeño chopped*
  • 1/4 red bell pepper chopped
  • 1/4 orange bell pepper chopped
  • 1 egg
  • 1/2 cup butter melted
  • 2/3 cup milk
  • 1 cup Pepper Jack cheese shredded
  • 1-2 large (gallon) freezer bag or reusable silicone bag


Assembly Instructions:

  • Start by putting the cornbread mix, egg, milk, and melted butter into a large mixing bowl.
  • Whisk until smooth.
  • Fold in the chopped vegetables and shredded cheese.
  • Grease a muffin tin.
  • Fill each muffin tin halfway.
  • Bake at 375° for 20 minutes.
  • Either serve warm or allow to cool (for best results, cool on a cooling rack) and place in a large resealable freezer bag. Remove the excess air and seal before freezing.

Reheating Instructions:

  • Thaw.
  • If you want to serve warm, place as many jalapeño cornbread muffins as you are planning to serve on a paper towel-lined plate.
  • Microwave until warm.


*If you prefer things less spicy, remove the seeds and membrane of the jalapeño or to make these kid-friendly, omit the jalapeño altogether.


Calories: 205kcal | Carbohydrates: 26g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 362mg | Potassium: 97mg | Fiber: 2g | Sugar: 9g | Vitamin A: 339IU | Vitamin C: 8mg | Calcium: 120mg | Iron: 1mg