Mexican Cornbread Muffins

These Mexican cornbread muffins are a nutritious side dish that can even be made ahead and frozen. They’ve got such nice flavors. You can even add a bit of extra kick if you like.

Having make-ahead cornbread muffins available in your freezer ready to go means dinner just got easier. If you are looking for a more classic cornbread, you can check out our Southern Cornbread recipe.

Mexican Cornbread Muffins Recipe:

Ingredients:

• 15 oz. box of Cornbread Mix
• 1 jalapeño, chopped*
• red pepper, chopped
• orange pepper, chopped
• 1 egg
• 1/2 cup butter, melted
• 2/3 cup milk
• 1 cup Pepper Jack cheese, shredded

*If you prefer things less spicy, remove the seeds and membrane of the jalapeño.

Assembly Instructions:

1. Start by putting the cornbread mix, egg, milk, and melted butter into a large mixing bowl.
2. Whisk until smooth.
3. Fold in the chopped vegetables and shredded cheese.
4. Grease a muffin tin.
5. Fill each muffin tin halfway.
6. Bake at 375° for 20 minutes.
7. 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:

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

How do I serve cornbread muffins?

Serve your savory muffins as a side dish along with such main courses as:

• Baked Beans
• Country Style Ribs
• Chili
• Soup
• Stew

Some people like to spread butter on their cornbread, so it’s a good idea to set some butter on the table to provide that option.

What’s the difference between cornbread and corn muffins?

Corn muffins are often made as a dessert as they are sweeter whereas cornbread muffins are intended as a side dish or a savory snack. Personally, I prefer savory to sweet. 

Print

Mexican Cornbread Muffins

Course: Side Dish

Cuisine: Mexican

Keyword: cornbread, muffins

Servings: 12

Calories: 273 kcal

Ingredients

• 15 oz. box of Cornbread Mix
• 1 jalapeño chopped*
• red pepper chopped
• orange pepper chopped
• 1 egg
• 1/2 cup butter melted
• 2/3 cup milk
• 1 cup Pepper Jack cheese shredded

Instructions

Assembly Instructions:

1. Start by putting the cornbread mix, egg, milk, and melted butter into a large mixing bowl.

2. Whisk until smooth.

3. Fold in the chopped vegetables and shredded cheese.

4. Grease a muffin tin.
5. Fill each muffin tin halfway.
6. Bake at 375° for 20 minutes.

7. Either serve warm or allow to cool and place in a large resealable freezer bag. Remove the excess air and seal before freezing.

Reheating Instructions:

1. Thaw.

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

3. Microwave until warm.

Recipe Notes

*If you prefer things less spicy, remove the seeds and membrane of the jalapeño.

Check out some of our other make-ahead side dishes:

Old Fashioned Southern Cornbread

Honey Maple Glazed Carrots

Make-Ahead Mac and Cheese