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Jiffy Jalapeno Cheddar Cornbread Muffins are moist and cheesy with just the right amount of sweetness and spice. #mustlovehomecooking
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5 from 1 vote

Jiffy Jalapeno Cheddar Cornbread Muffins

Moist and cheesy with just the right amount of sweetness and spice. A great snacking muffin or a cozy side for your favorite soup.
Course Bread, Side Dish
Cuisine American, Mexican
Servings 12
Calories 287kcal

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  • 8 ounce cream cheese
  • 2 (8.5 ounce) Jiffy Cornbread Mix, 2 Boxes
  • 1/4 cup pickled jalapeno pepper slices, minced
  • 2 large eggs*, lightly beaten
  • 2/3 cup milk*, whole or 2%
  • 1 cup shredded cheddar cheese


  • Preheat oven to 400°F. Grease muffin tin. spray with non-stick cooking spray or line with paper liners.
  • In medium bowl, heat the cream cheese in microwave for 1 - 2 minutes until soft enough to stir. Add in the cornbread mix, eggs, milk jalapenos and cheese. Stir gently to combine.
  • Scoop batter into muffin tin. Bake on center rack of oven 20 - 22 minutes until golden brown on top and knife inserted in center comes out clean.
  • Cool on a wire rack before serving.


*The directions on the jiffy cornbread mix box call for eggs and milk, and the amount needed for 2 boxes were included in the recipe ingredients list. If using a different brand, the ingredients needed and the amounts may vary.


Serving: 1muffin | Calories: 287kcal | Carbohydrates: 30g | Protein: 8g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 63mg | Sodium: 519mg | Potassium: 114mg | Fiber: 3g | Sugar: 10g | Vitamin A: 477IU | Vitamin C: 1mg | Calcium: 123mg | Iron: 1mg

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