Menu #23

DAYS MEALS SOURCE
Monday Spaghetti and Meatballs Rachel Ray
Tuesday Caesar Salad Wraps
Wednesday Black Bean Burgers  The Pioneer Woman
Thursday Taco Soup mich
Friday Seafood Tacos mich
Saturday Pizza and Boneless Chicken Wings BlogChef
Sunday Chili and Jalapeno Cheddar Cornbread Muffins Rachel Ray

mich

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Do you ever feel this way?

Often times I want a quick simple meal or side dish but I want it to taste better that just the pre-packaged or boxed goods you can buy. So Russ and I will often take a boxed or pre-packaged food and enhance it. So this is definitely not a fancy way to make cornbread by any means but it sure does taste good!

Jalapeño Cheddar Cornbread Muffins

  • Servings: 6
  • Difficulty: easy
  • Print

Ingredients:

  • 1 box cornbread mix (Our favorite is Jiff)
  • 1 fresh jalapeño (or pickled if you prefer), sliced thinly*
  • 3.4 c. shredded cheddar cheese, plus more for topping**

Directions:

  1. Preheat oven to 400 degrees.
  2. Line a 12-cup standard muffin tin with paper liners or coat with cooking spray and set aside.
  3. Prepare the box of cornbread according to the directions on the box. Add in cheese and jalapeño (if adding) and stir to combine.
  4. Scoop batter into muffin tins. Top with sliced jalapeño, using your fingertips to gently press the jalapeño into the batter. Sprinkle with cheese
  5. Follow the directions on the box of cornbread for baking time and cooling.

*for a spicier muffin chop up another jalapeño and add into the batter

**for a slightly different flavor you can do 1/2 c. parmesan cheese and 1.2 c. cheddar cheese