Cheddar Jalapeno Cornbread Muffins

Last night, a few girlfriends and I held our first book club meeting. We read Bel Canto by Ann Patchett then got together to discuss over wine and chili. (It was really cold out and chili sounded amazing, that’s why.) I used Ashley’s awesome chili recipe and decided to be adventurous and make jalapeno cornbread muffins. I followed this recipe (but added double the jalapenos) and couldn’t have been happier with the results.

I think our first book club meeting was a wild success thanks to the awesome company (especially those who actually finished the book…). This month we are reading  The Paris Wife and I am looking forward to our 1920s-in-Paris themed meal. It turns out reading is even better when there is food involved.

MG 0046{dice}

MG 0048{combine}

MG 0054{tin}

MG 0062

Jalapeno Cornbread Muffins
Original recipe from love and butter

2 jalapenos, seeded, diced
1 c. grated cheddar cheese (I used about 1.5 cup)
1  egg
4.5 oz can diced green chiles
8 oz can cream style corn
8.5 oz box corn muffin mix

Pre-heat the oven to 400 degrees. In a large bowl, combine green chiles, corn, egg, cheese, and jalapenos.  Slowly fold corn muffin mix into the wet mixture, taking care not to mix too much. Divide mixture into well-greased muffin tin. Bake for 13-15 minutes then let cool for about 15-20 minutes.

(Top photo source: love and butter)


Comments are closed.