Thursday, September 04, 2014

Jalapeno Spoon Bread Muffins

I brought this recipe to a party last summer....and people were hunting me down for the recipe.  I didn't invent it, but I adapted it a bit from foodtv.  It's a little flat/wetter than a corn bread, but come on-what's the main problem with cornbread?  It's a little dry sometimes.  These are so good....promise.  You can make them with or without the jalapenos, depending on your love of heat-they are great anyway you bake 'em.  So, here's the recipe for some pretty amazing muffins THAT make about 36....score!
Jalapeno Spoon Bread Muffins
*Makes 3 dozen muffins or a 9x12 pan
Ingredients:  3 pkg of cornbread mix (I like Jiffy), 1 large sweet onion (diced), 2 c. cups of Colby Monterey Jack Cheese, 2 eggs, 2 1/2 cup milk, 1/2 cup vegetable oil, 3 t. sugar, 15 oz corn (drained), 6 oz chopped jalapenos (use the ones from the jar if you want)
Instructions:  Mix all the ingredients (don't over mix).  Pour batter into 36 greases muffin cups (about 3/4 full).  Bake for 25 minutes at 375.  Eat within a day.
You can also make these in a 9x12 cake pan, just bake for 45 minutes instead so the middle gets completely baked.  

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