Guess what? It’s almost Thanksgiving. Isn’t that exciting news? What are your favorite Thanksgiving traditions? I always enjoy watching the Macy’s Thanksgiving Day parade. When I was a girl my mom would put it on for me, I’m sure to keep me out of her hair while she ran around like a wild goose, preparing for a big meal. I also (mostly) enjoy watching football. I say mostly because the Cowboys always play on Thanksgiving and I only enjoy watching when they win. But of course, as a foodie, my favorite part of Thanksgiving is that food. Duh. I can’t say that I’ve got a favorite Thanksgiving dish, I enjoy all of it. Well. That’s a lie. I guess my favorite part is that pie. Pecan. Apple. Pumpkin. I love pie.
What do these corn muffins have to do with Thanksgiving? Well, nothing really. Except I’m sure they’d make a great addition to your Thanksgiving feast. Or to your chili. Or soup. Or as a snack. Well, you get the picture.
Look at those beautiful muffins. They’re so golden brown and warm and cheesy. I love cheese. Actually, I love a lot of things. But cheese is one of my favorites.
Is your family the kind of family that eats cornbread stuffing? Because if they are, I’d bet these would make a fabulous corn bread stuffing. Hint Hint. Nudge nudge.
There muffins are perfect, but if you’ve got little ones who don’t take to spice it would be okay to leave the jalapeno peppers out. I guess. <Cue pouty music>
- 2 boxes of Jiffy cornbread mix
- 1 cup buttermilk
- 3 eggs
- 1½ c cheddar cheese
- 1 jalapeno, seeded and diced
- 4 tbs butter (softened)
- 1 can creamed corn
- Preheat oven to 400 degree
- Mix all ingredients in a bowl until mix is well combined
- Pour mix into a well greased 12-muffin muffin tin and bake for 17-20 minutes or until a toothpick comes out clean.