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.

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:

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.

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.

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