Jalapeno Cheddar Corn Muffins – The simple corn muffin is a beautiful thing. That is if you make it correctly. In this video, we try to make Jalapeno Cheddar Corn Muffins with Jiffy corn muffin mix and it does not turn out very well in our first attempt. It was too dry, I only put one egg in the mix and the oven was not hot enough.
1st attempt Jalapeno Cheddar Corn Muffins
The first batch was so bad that I had to run out to Whole Foods and buy pre-made corn bread for our dinner. It was good cornbread, but I was disappointed in my “baking skills”.
So, in our 2nd attempt (in a segment we call “Charlie’s Citchen Calamities”, we fix our mistakes. The batter was moister. I had the correct number of eggs (1 egg per box). The result was perfect Jalapeno Cheddar Corn Muffins.
You can serve these muffins as a side dish with Jambalaya and then eat any leftovers at breakfast the next morning. They are topped with shredded sharp cheddar and filled with chopped jalapeños. The flavor combination is a perfect match.
Make sure you scrape out the jalapeño seeds and then chop the pepper. They’ve got great texture, thanks to the cornmeal, are salty and nutty, due to the cheddar, and have just the right amount of kick from the jalapeño. And some really tasty Jalapeno Cheddar Corn Muffins.
- Standard Muffin Tins
- 1.5 tbsp butter melted
- 1 box Jiffy Corm Muffin Mix
- 1 jalapeño chopped
- 1/3 cup milk
- 1 large egg
- 4 oz grated cheddar cheese
- Pam or similar cooking spray
- Pre heat oven to 400°F.
- Melt butter and add to mixing bowl.
- Add the box of Jiffy, chopped jalapeño, milk, egg and ½ cup of cheese in the bowl with the butter.
- Whisk to combine.
- Spray a standard muffin tin with cooking spray.
- Divide the batter between the muffin wells.
- Top each muffin with remaining cheddar cheese
- Bake the muffins until golden-brown 15 to 20 minutes.
- Let cool briefly in the tin before removing and serving.
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If you like this Jalapeno Cheddar Corn Muffins recipe and video, you should check out our recipe for Breakfast Egg Muffins
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