Jalapeno Cheddar Corn Muffins

If you have been reading my blog for a while then you know that I like to use up leftovers. Wasted food is wasted money, right? These jalapeno cheddar corn muffins are a quick, easy and inexpensive way to use up some leftovers that you might have laying around. I had an extra jalapeno from my Jalapeno Bacon Stuffed Potatoes (and I made these a couple weeks ago with leftover pickled jalapenos from the Pork and Pineapple Burritos), I had half a bag of frozen corn left over from either the Shepherd’s Pie or the Chili (I don’t remember which, I always seem to have extra frozen corn…) and I had a little extra shredded cheddar cheese because I always seem to have some of that laying around too. Anyway, throw them all together with a super inexpensive box of corn muffin mix and you’ve got a great snack or side dish for dinner!

Jalapeño Cheddar Corn Muffins

Jalapeno Cheddar Corn Muffins

5.0 from 3 reviews
Jalapeno Cheddar Corn Muffins
 
Prep time
Cook time
Total time
 
Total Cost: $1.58
Cost Per Serving: $0.26
Serves: 6
Ingredients
  • 1 (8.5 oz.) box corn muffin mix $0.43
  • 1 medium to large fresh jalapeno $0.11
  • ½ cup shredded cheddar cheese $0.47
  • ½ cup frozen corn kernels $0.24
  • ⅓ cup milk $0.13
  • 1 large egg $0.20
Instructions
  1. Preheat your oven according to the box directions (my box said 425 degrees but my oven runs a little hot so I set it at 400). Either spray the inside of of a muffin tin with non-stick spray or line the wells with cupcake liners.
  2. In a medium mixing bowl, combine the corn muffin mix, diced jalapeno, shredded cheese, frozen corn kernels, milk and egg. Mix well and let the mixture settle for a couple of minutes.
  3. Divide the mixture evenly among the six muffin wells. Place in the oven and bake according to the box directions (mine said 15 minutes). Remove them from the oven when they are golden brown on top. Let them cool slightly before removing from the tin (to prevent them from breaking).

 

corn muffin mixtureSTEP 3: Divide the mixture evenly among the six muffin wells. Place in the oven and bake according to the box directions (mine said 15 minutes). Remove them from the oven when they are golden brown on top. Let them cool slightly before removing from the tin (to prevent them from breaking).

NOTE: Corn muffins and corn bread are super easy to make from scratch too but on a week night, when I don’t feel like measuring and mixing ten ingredients, I’m content to pour a box of mix and just add a couple extra items to make it special.

These muffins are a great side dish to Chili, Pulled Pork and gravy, Southwest Breakfast Casserole (which isn’t JUST for breakfast), Pumpkin Soup, Bold Black Bean Salad and Enchiladas. They’re just so quick, easy, yummy and inexpensive that you don’t even need a reason (or main dish) to make them!