Mexican Cornbread Muffins
box of Corn Bread Mix
Pepper Jack cheese
Start by putting the corn bread 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.
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.