Ready in 30 minutes, these tasty jalapeño cornbread muffins are so easy to make, deliciously moist, and scrumptiously filled with cheddar cheese, bacon, and cream cheese.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Appetizer, Side Dish
Cuisine: American
Keyword: cheese, cornbread, creamcheese, muffins
Servings: 6jumbo muffins
Ingredients
2boxesJiffy cornbread mix8.5-oz each
1 1/2cupscheddar jack cheese blend
6piecescooked bacon, finely chopped
2green jalapeños, finely chopped
2large eggs
2/3cupmilk
1blockcream cheese, at room temperature8 ounces
Instructions
Preheat the oven to 400 degrees and evenly coat a jumbo muffin tin with cooking spray.
In a large bowl, mix together all the ingredients until well combined. Continuously stir until the cornbread mixture is completely incorporated with all the ingredients. Be sure to stir out any lumps of ingredients so that the mixture is perfectly blended. The consistency will be thick and fluffy.
2 boxes Jiffy cornbread mix, 1 1/2 cups cheddar jack cheese blend, 6 pieces cooked bacon, finely chopped, 2 green jalapeños, finely chopped, 2 large eggs, 2/3 cup milk, 1 block cream cheese, at room temperature
Begin to fill the muffin tin with the cornbread mixture. Using a spoon, carefully fill each muffin cup ¾ full. See additional notes on this below.
Place in the oven and bake for 18-20 minutes or until the tops of the cornbread muffins are golden brown.
When cooking time is complete, carefully remove the cornbread muffins from the pan and let them cool on a wire rack for 5-10 minutes before serving.
Notes
Your cornbread muffins will be JUMBO! You can fill even more than ¾ full as long as you're careful not to fill them past 100%. They won’t bake too far past their fill line and even the ones more full do not bake or spillover in the oven. They bake with a nice dome on top.
If you do not have a wire rack, the cornbread can cool off on a countertop. Just be sure to remove them from the muffin tin so as to not continue to bake the sides.
These are served great with butter.
When the smell of the cornbread gets very strong, you are probably 2-3 minutes from needing to take them out of the oven.