I’ve had this box of Trader Joe’s Jalapeno Blue Cornbread Mix in my pantry for going on six months. I’ve wanted to make muffins or corn dogs or something different with it for ages, but every time I base a recipe on something from TJ’s, I get this little stab of wonder: how many of you really have access to these great (and usually “shortcut”) ingredients?
Do me a favor: Take a second and leave me a comment to let me know whether you shop at Trader Joe’s – just a yay or nay will do. I’m curious.
Recipe 259 of 365: Blue Cheddar Corn Muffins
Preheat the oven to 350 degrees. Spray a muffin tin with vegetable oil spray, and set aside. Stir up a 15-ounce package of blue cornbread mix per the package instructions (mine requires 1 egg, 1/2 cup oil, and 3/4 cup milk), adding a generous cup of grated sharp cheddar cheese and a cup of corn kernels in at the end. Divide the batter between the 12 muffin tins. Top each muffin with a big pinch of grated cheese, and bake for 25 to 30 minutes, or until puffed and firm in the center. Cool 5 minutes in the pan, then run a small knife around the edge of each muffin to loosen, and enjoy warm.