It’s still technically fall, but it feels like winter here in Colorado and during the winter, I love a good pot of chili and warm corn muffins. You can find my recipe for the Absolute Best Crockpot Chili by clicking on the link and these Jalapeño cheese corn muffins are the perfect accompaniment.
They are so easy, but a real crowd pleaser. I took these to work and they went very fast and I had several people ask me for the recipe and tell me that they told their friends about them also and they keep asking me when I’m going to make them again. The jalapeño adds a little bit of texture and heat to them, but I promise you they are not too hot. Not one person I have served them to has complained about the heat level.
[tweetthis]These muffins are perfect for a cool fall evening with butter or honey #recipe #foodblog[/tweetthis]
Now, I could get all fancy and give you a recipe using cornmeal and making everything from scratch, but I happen to be a huge fan of good, old fashioned Jiffy Corn Muffin Mix. The same kind in the same packaging that my mother used and my grandmother and more than likely my great grandmother. This mix is very inexpensive, so I keep a couple of boxes on hand all winter long and can easily whip up some muffins.
I just make the corn muffin mix according to the package directions. Could not be simpler!
I like to use fresh jalapeño and I have a high sensitivity to jalapeño (I had an incident years ago and my hands were on FIRE for about 4 hours.) I got smart and started chopping jalapeño wearing rubber gloves. I just keep a box in my kitchen and I have no stinging and don’t have to worry about forgetting what I’ve been doing and rubbing my eyes. Ouch.
In addition to the jalapeño, I add corn (I just use frozen that I’ve thawed out) and extra sharp cheddar cheese. I like to use extra sharp, but mild cheddar or even pepper jack cheese would be good in these.
These Jalapeño Cheese Corn Muffins are good warm or cold, served simply with a little pat of butter or a swirl of honey.
I hope you will give them a try and come back and leave a comment and let me know how you like them and take a photo and tag #ketchumkitchen on social media.
Ingredients
- On box Jiffy Corn Muffin Mix
- 1 egg
- 1/3 cup milk (I live at high altitude and I add an extra couple of splashes of milk to get the right consistency)
- 1 jalapeno, finely chopped
- 1/2 cup frozen corn, thawed
- 1/2 extra sharp cheddar cheese, shredded
Instructions
- Preheat oven to 400 degrees
- Mix 1st three ingredients in a mixing bowl until well combined. Add remaining ingredients and stir thoroughly.
- Pour into a muffin tin filled with cup liners or lightly sprayed with cooking spray. Bake for 15-20 minutes until lightly brown.
Nutrition Facts
Jalapeño Cheese Corn Muffins
Serves: 10 muffins
| Amount Per Serving: | ||
|---|---|---|
| Calories | 123.92 kcal | |
| % Daily Value* | ||
| Total Fat 4.15 g | 6.2% | |
| Saturated Fat 1.31 g | 5% | |
| Trans Fat 0.02 g | ||
| Cholesterol 18.72 mg | 6% | |
| Sodium 286.62 mg | 11.9% | |
| Total Carbohydrate 18.69 g | 6% | |
| Dietary Fiber 1.75 g | 4% | |
| Sugars 0.66 g | ||
| Protein 3.04 g | ||
| Vitamin A 17.19 µg | Vitamin C 2.12 mg | |
| Calcium 35.23 mg | Iron 0.25 mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Ketchum Kitchen
