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#JIFFY CORNBREAD RECIPE WITH CREAMED CORN AND JALAPENO FULL#
#JIFFY CORNBREAD RECIPE WITH CREAMED CORN AND JALAPENO FREE#

Because we add the honey to the batter, the muffins are not overly spicy either. These muffins were moist with just enough "kick" to make them extra delicious. In my opinion, they're even better the next day!

I like to slice day old muffins in half and then toast them.

To reheat leftover muffins, microwave for 20 seconds on high.

Remove frozen muffins from the freezer the night before to defrost in the refrigerator.

Remove from oven and let stand for 10 minutes before serving.

Muffins can be kept frozen for up to 3 months. Remove cornbread, turn off oven, drizzle cornbread with honey and put back in hot oven for 5 minutes (If you prefer not to use honey just bake for a total of 20 minutes). The Best Jiffy Cornbread With Creamed Corn And Cheese Recipes on Yummly Jiffy.

This recipe with Jiffy corn muffin mix is tasty jalapeo cornbread muffins.

Wrap the muffins tightly in plastic wrap or aluminum foil to prevent freezer burn and to keep out any excess air. Its made with a Jiffy mix, creamed corn, canned whole corn kernels, butter.

If you don't, the heat and moisture can cause ice crystals to form and make the muffins soggy. I used regular nacho jalapenos and that gave it a bit of a kick Cant wait to make it again with chili or stew.

Cool the muffins completely before freezing them. In a large mixing bowl, combine melted butter, corn, & creamed corn. Love it I cheated and used a box of Jiffy mix and just added the cheese, creamed corn and jalapenos.

Store any leftovers in an airtight plastic storage container in the refrigerator for up to 3 - 5 days.

Mix all ingredients together spoon into small greased muffin pan.

Use a cookie scoop to add the batter to the prepared muffin pan. 1 egg 1/3 c skim milk 1/2 c shredded cheddar cheese (I like 2) 1/2 can (4 oz) creamed corn ( I dump the rest in the pot of vegetable soup I'm usually making at the end of cooking it) 3 Tbs canned, chopped jalapenos (I wear gloves to do this) Directions Preheat oven to 350.

Mix well being careful not to over-mix.

In a large mixing bowl, add the corn muffin mix and the other ingredients.

If you use canned, make sure you drain them.

¼ cup plain Greek yogurt or sour cream.

1 (8 ½ ounce) box Jiffy corn muffin mix.

Looking for more jalapeno recipes? Try my Cream Cheese Spirals, or my Jalapeno Bacon Garlic Bread.yum! Table of ContentsĪir Fryer Recipes for Beginners More Information You can also substitute sour cream if you don't have yogurt on hand. The addition of chopped jalapenos and honey to the recipe add just the right blend of spice and sweet to this easy box mix.Īnother important thing to point out is that this is a moist cornbread muffin because we're adding Greek yogurt to the batter. And why not? It's easy to make and those little boxes are pretty inexpensive. Poke one with a knife and if it comes out clean, they’re done.Growing up my mother made cornbread a few times a week using Jiffy Cornbread Mix often. Move an oven rack to the center position. Use a cupcake scoop or spoon to fill the muffin wells to 3/4 full, then bake until golden on top. Preheat the oven to 400 degrees F (200 degrees C).

Add all the other ingredients to the bowl and stir gently until everything is combined.In a small bowl whisk the milk, butter and egg together. In a medium bowl, mix the 1 cup corn meal, flour, baking powder and salt. OR you can heat water in a pot on the stove to boiling and set a mixing bowl on top to warm the cream cheese. Place a 10-inch cast iron skillet in the oven to pre heat. Heat the cream cheese until it’s soft enough to stir.Mexican bland or Jack cheese are good substitutes. Cheddar Cheese – buy a bag of pre-shredded (changed my life forever) or shred your own from a block.We always have 2% on hand, but whole milk is fine. Milk – it’s on the cornbread mix directions, so I included it in the ingredient list.No one wants to bite into a big chunk of jalapeno, so mince them before adding in. Pickled Jalapeno Peppers – from a jar.

Eggs – part of the cornbread mix directions, so I included eggs as part of the ingredients.

#JIFFY CORNBREAD RECIPE WITH CREAMED CORN AND JALAPENO FULL#

Cream cheese – a full 8-ounce block! Don’t start counting calories now…go on…use the full fat stuff.If you use a different mix, the directions might be different. * eggs and milk are on the Jiffy cornbread directions so that’s what I used and included in the ingredient list. There are lots of other brands of cornbread mix on the market, so use your favorite. For one box, just cut the recipe in half. Jiffy Cornbread Mix – 2 boxes were used to make 12 muffins.Ingredients to make Jalapeno Cheddar Corn Muffins

#JIFFY CORNBREAD RECIPE WITH CREAMED CORN AND JALAPENO FREE#

So I didn’t go whole hog on the jalapenos (my fav amount for the adult version is about a 1/2 cup)…but feel free to add more if you like the heat. With my grandson and his big appetite living with us, everything has to be kid friendly.