Mexican Cornbread Muffins
Course: Side Dish
Cuisine: Mexican
Keyword: cornbread
  • 15 oz. box of Corn Bread 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
Assembly Instructions:
  1. Start by putting the corn bread 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.