These corn muffins are super easy to fix because you start off with a cornbread mix.
Then, the wonderful addition of 3 different cheeses and a jalapeno, coupled with fresh herbs... well that makes these muffins not only "crowd pleasers" but your "upcoming signature breads" for any get together, or potlock. Shhhh, noone ever needs to know they started off with a mix. *hehehehe*
They are slightly sweet with a just so kick, and the cheeses... oh my goodness, just pure bliss. You have the tangy cheddar, the spicy pepper jack, then add to it the creamy Velveeta... NIRVANA!! Not too overpowering, just a match made in heaven!
They actually enhance and get along so well together, I think they moved themselves closer to each other in my fridge ... no I'm not joking ... *SCI-FI MOMENT, INSERT CREEPY MELODY MUSIC*.
I usually serve these bad boys when I'm making a big 'ol pot of chili or stew! There is never any left, trust me!! There is usually "much squabble of who had the most thereof". *MUSIC TO MY EARS* So whip up a batch of these bad boys... watch your family and friends drool, and fight over them. Then sit back (after you've saved yourself one that is), and smile...
Ready for the recipe? Here we go;
2 pkg cornbread mix (i used jiffy)
1 jalapeno, fresh diced (seeds removed)
2/3 c milk
2 tbsp. sugar
2-3 tbsp. fresh parsley diced
1/4 c cheddar cheese, shredded
1/4 c pepper jack cheese, shredded
1/2 c velveeta cubed
In a medium bowl add your corn mix, sugar, milk, parsley and eggs, mix till incorporated.
Combine together the pepper jack cheese and the velveeta cheese. Add in the diced jalapeno. Set aside.
Using a 12 muffin tin, spray with non-stick spray. Fill each muffin tin, top with grated cheddar cheese.
Preheat oven to 400F. Bake muffins for 14-16 minutes or till nicely golden.
Let sit in muffin pan for a couple of minutes, then transfer onto wire rack, or better yet, serve deliciously warm while cheese is just gooey love...
Dishin with Didi