Jennifer Davick
Prep Time
10 Mins
Bake Time
17 Mins
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.

How to Make It

Step 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.

Step 2

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

Step 3

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

Step 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.

Ratings & Reviews

LoveArizona's Review

December 21, 2010
This is a great southwest holiday recipe...the little spice is perfect with some warm temps outside!