Description
Jalapeño Cornbread Muffins with Cream Cheese Filling combine the spicy heat of jalapeños, the richness of cream cheese, and the fluffy sweetness of cornbread. Made with Jiffy cornbread mix, these savory muffins are perfect as a side dish, appetizer, or snack, offering a delightful twist on traditional cornbread that’s sure to impress your guests.
Ingredients
2 boxes Jiffy cornbread mix (8.5 oz each)
1 ½ cups shredded cheddar jack cheese blend
2 tbsp roasted red pepper, finely chopped
2 green jalapeños, finely chopped
2 large eggs
⅔ cup milk
8 oz cream cheese, softened to room temperature
Tip: For a non-spicy version, omit the jalapeños.
Instructions
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Preheat Oven: Set oven to 400°F (200°C). Lightly grease a jumbo muffin tin or line with paper liners.
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Prepare the Batter: In a large bowl, combine Jiffy cornbread mix, shredded cheddar jack cheese, chopped roasted red pepper, and chopped jalapeños. Add eggs, milk, and softened cream cheese. Stir until well combined; the batter will be thick and slightly lumpy.
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Fill the Muffin Tin: Spoon the batter into each muffin cup about three-quarters full.
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Bake: Place muffin tin in the preheated oven and bake for 18–20 minutes, or until tops are golden brown and a toothpick inserted comes out clean.
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Cool and Serve: Remove muffins from the oven and let cool in the tin for 5 minutes. Transfer to a wire rack to cool slightly before serving.
Notes
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 1 week.
Freezing: Wrap each muffin individually in foil or plastic wrap, place in a freezer-safe container, and store for up to 3 months. Thaw at room temperature or gently reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 18–20 minutes
- Category: Side Dish, Appetizer
- Method: Baking
- Cuisine: American
