Melt In Your Mouth Jalapeño Corn Bread is a favorite when served with chili or soup. It is especially popular in the winter months as it offers stick to your ribs comfort with a hint of spice. Muffins make it easy to store in a container in the refrigerator or freezer and pull out just the right amount when every you want.
Makes 72 mini muffins or 12 large muffins
(Serves 12)
Prep Time: 20 minutes
Cook time: 30 minutes at 350 degrees
Ingredients
3 C. corn bread mix
2.5 C whole milk
14 oz can yellow cream corn
6 oz cream cheese sofened to room temp
3 C grated Cheddar cheese (medium)
1 large onion chopped small to 1/4 inch pieces
1/4 C vegetable oil
6 Tbs butter melted (set 2 aside to butter the muffin pan)
1 tsp sugar
1/4 tsp salt
1 12oz jar of tamed jalapeños chopped (I used Mazzetta brand)
Directions
Preheat oven to 350 degrees . Blend all ingredients except 2 Tbsp butter which you should use to butter the muffin pan.
Pour 1 Tbs into each mini muffin and bake for 30 min or until bronzed on top. Rest for 10 minutes before removing from pan.
Serve with butter along side chili, soup or just by itself.
Store in freezer for up to a month. Reheat in microwave as needed.