Jalapeño Cheddar Cornbread Muffins

 

This is the easiest recipe ever and really the only cornbread that Knox likes.  It goes really well with the Texas Chili recipe on the blog.  I usually double this recipe to make 6 with jalapeño (for the boys) and 6 without (for the girls).  An easy tip for this is to use 2 different colored cupcake liners so you can tell the difference between the two.

Ingredients:

• 1 box jiffy corn muffin mix
• 1 egg
• 1/4 cup milk or half & half 
• 1/4 cup sliced jalapeños (from the jar, drain off any juice)
• 1/2 cup shredded cheddar cheese (or pepper jack for an extra kick)

Preparation:

Preheat oven to 400.  Spray a muffin pan with cooking spray or for easy clean up, use cupcake liners.  Mix all ingredients together.  Use a large spoon or your 1/4 cup measuring cup to scoop into a muffin pan.  Make sure each one has jalapeño in it.  Bake for 15 minutes, checking after 10 to make sure they don't overcook or get too brown on top.  Let cool about 5 minutes.