![]() 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. 1x 2x 3x 14 oz canned Creamed Corn 14 oz canned Corn Kernels drained 8.4 ounces diced jalapeos, cup diced red bell pepper Canned creamed corn. In a large bowl, mix all ingredients until blended, but do not over mix. Muffins can be kept frozen for up to 3 months. Combine together the Jiffy corn muffin mix, sour cream, eggs, melted butter or.Wrap the muffins tightly in plastic wrap or aluminum foil to prevent freezer burn and to keep out any excess air. 158 likes, 12 comments - Mike - Chili Pepper Madness (chilipeppermadness) on Instagram: 'Do you like CORNBREAD One of our FAVORITES This jalapeno cornbread recipe.If you don't, the heat and moisture can cause ice crystals to form and make the muffins soggy. Cool the muffins completely before freezing them.Store any leftovers in an airtight plastic storage container in the refrigerator for up to 3 - 5 days.Use a cookie scoop to add the batter to the prepared muffin pan.Bake at 375 degrees for 15-20 minutes or until cornbread is golden brown. Mix all ingredients together spoon into small greased muffin pan. Place cornbread in a greased muffin tin, mini muffin tin or 2-quart casserole dish. 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. Combine cornbread mix, egg and butter in a mixing bowl.Add in the 2 boxes of Jiffy Corn Muffin Mix and stir until. ![]() Add in the sour cream, cream style corn, diced chiles, and most of the cheddar cheese (save a pinch of the cheese if you want to sprinkle some on top) and mix until combined. In a large mixing bowl, whisk the eggs and oil together. In a large mixing bowl, add the corn muffin mix and the other ingredients. Lightly coat a nonstick 8 x 8 pan with cooking spray.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 In a large mixing bowl, combine melted butter, corn, & creamed corn. 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. This recipe with Jiffy corn muffin mix is tasty jalapeo cornbread muffins. And why not? It's easy to make and those little boxes are pretty inexpensive. Its made with a Jiffy mix, creamed corn, canned whole corn kernels, butter. Grease and flour a 9-inch-square baking pan. If you try this recipe, please leave a comment and star rating to let us know how it is! We’d also love to connect with you on Facebook, Instagram, or Pinterest.Growing up my mother made cornbread a few times a week using Jiffy Cornbread Mix often.
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