Jazz Cooker’s Jalapeno Corn Muffins

  • Yield : 7-8 muffins
  • Servings : 7-8
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 25m

Cornbread with a kick. When I worked at the Jazz Cooker I used to chop the jalapenos for all the cornbread each night, not my favorite part of the job but I also got dibs when the muffins came out of the oven. You can use fresh jalapenos or dice nacho slices that come in vinegar if you prefer. I used about half of the smallest can of creamed corn I could find 8.25 oz so what do I do with the rest of it? I will probably use it in a soup or something. I even left out the jalapenos to see how it would taste and ITS pretty good without them too.



  • 1 box (8.5 ounces) corn muffin mix
  • 1 egg
  • 5 ounces cream corn
  • 1 cup shredded chedder cheese
  • 1 jalapeno, chopped or mesure ¼ cup jalapeno slices then chop them


Step 1

Preheat oven to 400 F Grease muffin pans or use paper baking cups.

Step 2

Blend all ingredients. Batter will be slightly lumpy. let batter rest for 4 minutes then stir lightly before filling cups.

Step 3

Fill muffin cups 2/3 full then bake 15-20 minutes or until golden brown.

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