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:
- 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.
How do I serve cornbread muffins?
Serve your savory muffins as a side dish along with such main courses as:
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.
- 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
-
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 and place in a large resealable freezer bag. Remove the excess air and seal before freezing.
-
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.
Check out some of our other make-ahead side dishes:
