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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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Jump-start this recipe by preparing and refrigerating dry and wet ingredients separately. Stir together as directed, and bake while guests enjoy the salad. Ingredients:
2 (6-oz.) packages buttermilk cornbread mix |
1 cup (4 oz.) shredded sharp cheddar cheese |
2 jalapeño peppers, seeded and finely chopped |
1 teaspoon ground cumin |
2 (7-oz.) cans mexican-style corn, drained |
1 1/2 cups buttermilk |
Directions:
1. Stir together buttermilk cornbread mix and next 3 ingredients in a large bowl; make a well in center of mixture. Stir together corn and 1 1/2 cups buttermilk; add to cornbread mixture, stirring just until dry ingredients are moistened.
2. Spoon into well-greased Christmas tree-shaped silicone muffin pans, filling three-fourths full.
3. Bake at 425° for 15 to 17 minutes or until lightly browned.
4. Note: For testing purposes only, we used Martha White Cotton Country Cornbread mix. To use regular muffin pans, prepare recipe as directed through Step 2, filling muffin cups two-thirds full. Bake as directed. Makes 18 muffins.
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