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Jalapeno Corn Muffins Recipe

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This recipe for Jalapeno Corn Muffins is from Family Cookbook 2.0, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Boxes Jiffy Cornbread Muffin Mix
14 oz Can Creamed Corn
2 large Jalapeno peppers (I used 5 smaller green peppers instead of two large ones, because that’s what I had)
2 Eggs
Directions:
Directions:
1) Preheat Oven to 400 degrees. Pour Jiffy mix into large bowl. Add the eggs and creamed corn and lightly combine. Dice jalapenos and add to the bowl. Stir mixture (a few lumps are okay, don’t over-stir), let rest for 3-5 minutes.
2) Grease muffin pan or use liners. Fill 12 muffin cups ¾ full in muffin pan (there may be a bit leftover). Cook for 20 minutes or until golden brown. Let cool 5 minutes in the pan, then turn out onto rack. Test one muffin while they’re still hot with a little butter to ensure proper quality. Maybe two- you never know.
Personal Notes:
Personal Notes:
YES Jiffy mix! It’s like 69 cents a box! Get the generic creamed corn too, but don’t skimp on the fresh jalapenos. This is a great, inexpensive, fast, easy, and unique contribution to your friends BBQ or cookout.

 

 

 

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