Name: Mexican Cornbread Muffins
Prep time: 20 min
Cook time: 20 min
Ingredients: 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

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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: muffins

Calories: 205kcal

Ingredients

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

US Customary - Metric

Instructions

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.

Notes

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

Nutrition