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| Prep Time Cook Time |
Servings 12 | Difficulty Easy |
Ingredients
- 2 boxes Jiffy Corn Muffin Mix, 8.5 Ounce Boxes
- ⅔ cups Buttermilk
- 2 whole Eggs
- 2 Tablespoons Honey
- ½ cups Shredded Sharp Cheddar
- 1 cup Frozen Sweet Corn
- ½ cups Finely Diced Onion
- 1 whole Finely Diced Jalapeno (seeds Removed)
Preparation Instructions
Preheat oven to 400 F. Spray a 24-count mini muffin tin with non-stick spray.
In a large bowl combine the first four ingredients, mixing until well combined. Add the remaining ingredients and stir until everything is well incorporated. Let the batter sit for a few minutes before filling the tins.
Fill the muffin tins until almost full. Bake for 14 minutes.
Makes around two dozen mini cornbread muffins.
