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Cornbread Muffin Trees

Jennifer Davick
Prep time 10 mins
Bake time 17 mins
Yield Makes 2 dozen
Jump-start this recipe by preparing and refrigerating dry and wet ingredients separately. Stir together as directed, and bake while guests enjoy the salad.


  • 2 (6-oz.) packages buttermilk cornbread mix
  • 1 cup (4 oz.) shredded sharp Cheddar cheese
  • 2 jalapeño peppers, seeded and finely chopped
  • 1 teaspoon ground cumin
  • 2 (7-oz.) cans Mexican-style corn, drained
  • 1 1/2 cups buttermilk

How to Make It

  1. Stir together buttermilk cornbread mix and next 3 ingredients in a large bowl; make a well in center of mixture. Stir together corn and 1 1/2 cups buttermilk; add to cornbread mixture, stirring just until dry ingredients are moistened.

  2. Spoon into well-greased Christmas tree-shaped silicone muffin pans, filling three-fourths full.

  3. Bake at 425° for 15 to 17 minutes or until lightly browned.

  4. Note: For testing purposes only, we used Martha White Cotton Country Cornbread mix. To use regular muffin pans, prepare recipe as directed through Step 2, filling muffin cups two-thirds full. Bake as directed. Makes 18 muffins.