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