Give Cornbread Muffins A Tex-Mex Twist With A Few Quick Additions

Cornbread is a delicious addition to just about any meal; it's the perfect pairing for chili, soups, and stews, or for a casserole or chicken pot pie. And because many of those store-bought boxed mixes are almost as good as a homemade version, it can be ready in no time with just a few ingredients. But do you find yourself bored with plain cornbread smothered in butter? If so, give your cornbread a Tex-Mex twist with just a couple of extra ingredients.

We're thinking about adding jalapeños for a kick of spice and a blend of seasonings to bring all of those flavors together. It's similar to jalapeño cornbread, which you might have tried before. You can get creative with your Tex-Mex-style cornbread, but we think muffins are a great way to serve this version because you can ensure that each serving has the right amount of spice and zest. And don't worry, plenty of butter is still a delicious way to finish off this version of cornbread muffins.

To make your life easier, use a cornbread mix like Jiffy or whatever brand you prefer. But before you follow the instructions on the box or the recipe for a homemade version, take these extra steps first. Prepare your jalapeños by removing the seeds and membranes, and then mince about a quarter cup depending on your preferred spice level. Sauté this ingredients in butter and when it's ready, combine it with spices like garlic powder, chili powder, and paprika, or make it easy and use packaged taco seasoning. Then, it's time to mix those ingredients into the cornbread mixture.

You also need thinly sliced jalapeños, so set those aside or use slices from the jar. Do you want extra spice? Pour a little of the juice from the jar into your mixture when it's ready — just don't overdo it or it will get too watery. Once it's all together, pour the dough into your muffin pan, then top each muffin with one of the jalapeño slices. Next, it's time to bake according to the package or recipe. 

While you wait, make honey butter to balance out the spiciness, or kick it up a notch and make a spicy jalapeño butter. And when they're done, let them cool for a few minutes then serve with the butter on their own or with a pot of chili or soup.