Tuesday, November 29, 2011
Easy Mexican Corn Bread Muffins
I love old-fashioned corn bread but sometimes my corn bread turns out great and other other times it is dry. I usually prefer cornbread that is savory and not sweet. The only exception to that is Jiffy Corn Bread Mix. It is cheap and I can't seem to mess it up -- no matter how hard I try!
The other day I decided to make some Mexican cornbread to go along with chili. Rather than use my usual Mexican Cornbread recipe that takes a long list of ingredients and even more time, I decided to try something much easier.
I bought two boxes of Jiffy Cornbread Mix and mixed them up according to the directions on the box. To that I added 3/4 cup of chopped green onions and a cup of mild salsa. I spooned the mixture evenly into two, twelve-count muffin pans, sprayed with baking spray.
It was then baked according to directions and everyone really enjoyed it. It made 24 muffins and was fast, easy and good.
Plus, I have never had a bad batch of these muffins. As I said, I personally would prefer corn muffins that don't have any sugar in them. These are slightly sweet and very light. I always have plenty of compliments on my cornbread when I begin with Jiffy and that it what is most important. When I make them from scratch, I have rarely had a compliments. I have to go with a sure thing.
There are just a few more suggestions: First, if you use hot salsa you will have a spicier muffin. I used mild salsa because I wanted to make muffins everyone would like. Sometimes hot peppers in food can turn people off.
If you add a can of corn to the batter, you can eliminate all or half of the liquid. It might be better to bake it in a pan or skillet, rather than as muffins because it will bake up a very moist cornbread.
Also, you can go to Jiffymix.com and sign up to receive a free Jiffy Corn Bread cookbook. Mine is in the mail.