Name: Jalapeno Corn Muffins
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 box (8.5 ounces) corn muffin mix; 1 egg; 5 ounces cream corn; 1 cup shredded chedder cheese; 1 jalapeno, chopped or measure ¼ cup jalapeno slices then dice them up

Cornbread with a kick. When I worked at the Jazz Cooker I used to chop the jalapenos for all the cornbread each night, not my favorite part of the job but I also got dibs when the muffins came out of the oven. You can use fresh jalapenos or dice nacho slices that come in vinegar if you prefer. I used about half of the smallest can of creamed corn I could find 8.25 oz so what do I do with the rest of it? I will probably use it in a soup or something. I even left out the jalapenos to see how it would taste and ITS pretty good without them too.

7-8 muffins

Prep Time10 minsCook Time15 minsTotal Time25 mins

1 box (8.5 ounces) corn muffin mix

1 egg

5 ounces cream corn

1 cup shredded chedder cheese

1 jalapeno, chopped or measure ¼ cup jalapeno slices then dice them up

1

Preheat oven to 400 F Grease muffin pans or use paper baking cups.

2

Blend all ingredients. Batter will be slightly lumpy. let batter rest for 4 minutes then stir lightly before filling cups.

3

Fill muffin cups 2/3 full then bake 15-20 minutes or until golden brown.

CategoryBreadCuisineAmerican, Cajun, North AmericanTags#jazzcooker, #oven, #pitch-in, #restaurantrecipe, #summer

Ingredients