Happy pre – St. Patrick’s Day!! Celebrate with these jalapeno and cheddar cornbread muffins for a spiced up morning. They’re playful, fun, easy to make and would look cute on your breakfast table. During the baking process the jalapeno slices transform into little shamrocks!
Just slice an extra jalapeno and top each muffin before baking.
The cornbread muffins will be just a little spicy since the fat in the cheese helps balance the heat.
Perfect with a mug of coffee!
I used regular cornbread mix which works for me! Its quick, it’s easy but if you have your own special corn muffin recipe go ahead and just mix in the jalapenos and the cheddar. Adjust your recipe if you add salt since the cheddar adds it’s own saltiness. Also, adding the cheese makes this recipe much more moist than a traditional cornbread recipe.
Enjoy your St. Patrick’s Day and may the road always rise up to meet you!!
St Patrick’s Day Jalapeno & Cheddar Cornbread Muffins
1 box Jiffy cornbread mix
2 jalapenos, 1 diced & the other sliced
1/4 cup white cheddar cheese
1/3 cup milk
1. Preheat oven to 350 degrees. In a medium bowl mix all ingredients except the sliced jalapeno.
2. Grease a muffin pan and pour cornbread mix into molds. Top each muffin with a jalapeno slice and bake for 20-25 minutes.
3. For a sweeter option, drizzle a little honey over the tops as they’re cooling.