Can someone help with "Mexican" Corn Muffin recipe?

[Jeanne G]

I'm having a party this weekend with a Mexican food theme and thought I'd make corn (bread) muffins. I've searched all over but can't find what I'm really looking for....which is to sort of "cheat" http://www.cookinglight.com/bbs/smile.gif and make 4 boxes of Jiffy (or whatever brand) and add corn, chilis, maybe pepper cheese? etc. to the batter. With all that I'm preparing, I thought it would be the easy way out, vs. buying buttermilk and making them from scratch. Only thing, I don't know what the addition of these things will do to the consistency or baking of them.

Can anyone help? TIA if you can! And, Salud!

[aggie94]

This might not be exactly the kind of help you're looking for, but I use Jiffy corn muffin mixes all the time to make mini corn muffins for our bird. He won't eat fresh veggies or fruit plain, but he loves cornbread, so I bake up a batch of Jiffy muffins, but I add lots of good-for-him stuff to the batter, like veggies and fruits (sometimes fresh, sometimes in baby food form), grains, dried chilis, and even eggshell. I try to keep the consistency of the batter about the same as plain Jiffy, though, by adding a little less milk and/or egg, depending on how watery the other things I've added are. And rather than follow the baking time on the box, I just set it for about 10 minutes, and then check every few minutes until they look like they're done.

I don't see why you couldn't add corn, cheese, chilis, etc. to the batter. My guess is that it would work fine.

[Linda in MO]

I've done it before and thought it was good. I just came across this variation and thought it looked interesting...

Spicy Zucchini Corn Bread

As seen in the June 1997 issue of Ladies' Home Journal

Here's a great tasting corn bread from a package of corn-muffin mix! Prep time: 10 minutes. Baking time: 21 to 23 minutes

Ingredients:

1 tsp. vegetable oil
1 C. zucchini, shredded
1 C. milk
2 (6.5 oz) pkgs corn muffin mix
2 large eggs
1 C. shredded extra-sharp cheddar cheese
2 tsp. minced chipotle in adobo

Instructions:
Heat oven to 400°F.
Coat 10-inch cast-iron skillet with oil.
Heat over medium heat.
Whisk milk, eggs and chipotle in large bowl.
Stir in corn muffin mix, zucchini and cheese until just combined.
Spread in hot skillet.
Place skillet in oven.
Bake 21 to 23 minutes until set in center and top is evenly browned.
Cool in skillet on wire rack at least 15 minutes; cut into wedges.

Serves 8 to 10.

[SusieO]

I haven't done this in a long time, but used to make it all the time. I'd take a box of Jiffy cornbread mix, follow the directions, and add a can of creamed corn, cheddar cheese (about a cup, I think), and sliced pickled jalopeno peppers (from a jar, as many as you want). Bake at the temperature on the box, but it will take longer, about 45 minutes.

Hope this helps!

[sneezles]

I've never used Jiffy mix but if it makes the standard 1 doz muffins per recipe then I would add 2oz shredded cheese, 1 tbs chopped and seeded jalapeño and 1 cup thawed, frozen corn. If you use pepper jack cheese then omit the jalapeño.

[Jeanne G]

Thanks everybody! I can't wait to try these! It looks like you can just add whatever and test that they are done! http://www.cookinglight.com/bbs/smile.gif