Jalapeno Cornbread Muffins Recipe

Corn muffins bursting with flavor. A little kick of jalapeño and garlic butter make them irresistible. Grab one quick!
  • Ready in: 35 minutes
  • Prep time: 15 minutes
  • Chill/Cook time: 20 minutes
  • By:
  • Servings: 12

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ingredients

  • 2 (8.5 ounce) packages cornbread muffin mix
  • 1 (14.75 ounce) can cream-style corn
  • 1 packet Jalapeno & Corn Warm Dip Mix
  • 1 cup finely shredded Cheddar cheese
  • 2/3 cup milk
  • 2 large eggs, beaten
  • ½ cup butter, softened

cooking methods

  • Bake

directions

  1. Preheat oven to 400°F. In large bowl, combine first 6 ingredients. Stir until just combined.
  2. Divide among 1 (12-count) greased muffin pan (cups will be very full). Bake 20 minutes or until toothpick inserted in center comes out clean.
  3. Meanwhile, combine butter and Garlic Garlic™ Seasoning. Serve warm muffins with garlic butter.

Makes 12 servings.

Make ahead: Prepare through step 3. Refrigerate muffins and garlic butter in separate containers up to 1 day ahead. Bring butter to room temperature and reheat muffins in the oven.

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Rated 5 out of 5 by from Fast & Delicious! These cornbread muffins were delicious! They had just a little bit of heat and the garlic butter was the perfect addition. They also took no time at all to mix up and get in the oven. This was the first time I've ever made cornbread before, but will not be the last!
Date published: 2016-11-24
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