Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 12 servings
Ingredients:
2 boxes of Jiffy Cornbread mix
2 eggs
2/3 Cup of Milk
2 Tbsp. Brushfire Farms Pepper Jam (we suggest Original, Peach or Prickly Pear)
2 pickled Jalapeños, fine chopped
2 pickled Jalapeños, sliced on a slant so that the slices are a little longer
2 Cups freshly grated Tillamook Medium Sharp Cheddar Cheese
1 metal muffin tin
1 large metal mixing bowl
Whisk
Non-Stick Cooking Spray (melted butter works as well)
Process:
Step 1: Preheat oven to 400° F. Combine Cornbread mix, eggs, milk, diced jalapeños, pepper jam and 1 cup shredded Cheddar cheese. Whisk well together until no clumps remain.
Step 2: Transfer mixture to measuring cup. Grease muffin tin with cooking spray or melted butter. Pour mixture into muffin molds 2/3 full and not all the way to the top.
Step 3: With remaining 1 cup shredded cheese, place equal parts on top of muffin mixture, followed by 1 slice of pickled jalapeño on top of each. Place in oven and bake for 20 minutes, or until golden brown.
Step 4: Pull from oven and allow to cool for a few minutes. Use a small knife to run down in between edge of muffin and tin, then rotate around each muffin, to ensure they do not stick to the mold.
Step 5: Enjoy as is or break up muffins and mix into your chili, soups, stews or chowders. Enjoy!