Recipe Wednesday – Mrs Jenni’s Cornbread Muffins

We have been so blessed over the past few weeks to have friends and family bring us dinners as we’ve been settling into life as a family of four.  The first person to bring us dinner was our friend Jenni and she brought a great stew with delicious cornbread muffins.  To be honest, I’ve never been a fan of cornbread and even though Jason loves it I just haven’t been able to find a recipe that I like.  But Jason snuck a taste of Jenni’s cornbread muffins and told me that I had to taste them because he thought I’d like them.  I’m glad he told me and didn’t just keep them all to himself because I loved them!  I knew I had to ask Jenni for the recipe and she graciously agreed to let me share it with you.  Even Charlotte enjoyed them although when she would see a piece of corn she would pick it out but I know some got into her mouth without her noticing!  Thank you Jenni for sharing!

Mrs Jenni’s Cornbread Muffins
Makes 24 muffins

2 boxes Jiffy cornbread mix
1 can cream corn
1 cup of shredded cheese (all cheddar or a blend)
Diced onion to taste (maybe 1/3 cup) — optional, Jenni left it out of ours
Few teaspoons of diced jalapenos — optional, Jenni left it out of ours
2 eggs
2/3 cup milk

1. Preheat oven to 400.
2. Grease muffin pans or use paper baking cups.
3. Blend ingredients.  Batter will be slightly lumpy.  Let batter rest for 3-4 minutes and then restir before filling cups.
4. Fill muffin cups 1/2 full.
5. Bake 15 – 20 minutes or until golden brown.

Note: These freeze wonderfully and you can pull them out anytime you need them!