Otis Spunkmeyer Spicy Cornbread Muffins – spicy and sweet, they can’t be beat.
When we saw these, we knew we had to add these to the site. These would be perfect with chili!
1 C. Yellow Cake Mix
2 Boxes Jiffy Cornbread Mix
2 Eggs (beaten)
1/2 C. Sour Cream
1/3 C. Vegetable Oil
1 tsp. Salt
1 Tbsp. Finely Diced Jalapeno (canned jalapenos, remove seeds before dicing)
2 Tbsp. Finely Diced Red Bell Pepper
2/3 C. Milk
2 Boxes Jiffy Cornbread Mix
2 Eggs (beaten)
1/2 C. Sour Cream
1/3 C. Vegetable Oil
1 tsp. Salt
1 Tbsp. Finely Diced Jalapeno (canned jalapenos, remove seeds before dicing)
2 Tbsp. Finely Diced Red Bell Pepper
2/3 C. Milk
Blend 1 cup cake mix, Jiffy mix, salt, eggs, and milk. Add sour cream and oil. Beat until batter is mixed and fairly smooth. Fold in peppers and mix through out.
Place in muffin cups or use little loaves tins the size of muffin cups, and bake in a preheated oven at 350 decrees for about 20 – 25 minutes until or done. Test with a toothpick.
Store in an air tight container. This makes about one and one half dozen. Great for a different type snack or with that favorite meal instead of traditional corn bread.
Place in muffin cups or use little loaves tins the size of muffin cups, and bake in a preheated oven at 350 decrees for about 20 – 25 minutes until or done. Test with a toothpick.
Store in an air tight container. This makes about one and one half dozen. Great for a different type snack or with that favorite meal instead of traditional corn bread.
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CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like the restaurant originals that you would normally go out to try. 