JALAPEñO CORNBREAD MUFFINS WITH CREAM CHEESE - SOUTHERN PLATE

Jalapeño Cornbread Muffins with Cream Cheese - Southern Plate image

Provided by @MakeItYours

Number Of Ingredients 7

2 boxes Jiffy cornbread mix (8.5-oz each)
1 1/2 cups cheddar jack cheese blend
6 pieces cooked bacon, finely chopped
2 green jalapeños, finely chopped
2 large eggs
2/3 cup milk
1 block cream cheese, at room temperature (8 ounces)

Steps:

Preheat the oven to 400 degrees and evenly coat a jumbo muffin tin with cooking spray.
In a large bowl, mix together all the ingredients until well combined. Continuously stir until the cornbread mixture is completely incorporated with all the ingredients. Be sure to stir out any lumps of ingredients so that the mixture is perfectly blended. The consistency will be thick and fluffy.
Begin to fill the muffin tin with the cornbread mixture. Using a spoon, carefully fill each muffin cup ¾ full. See additional notes on this below.
Place in the oven and bake for 18-20 minutes or until the tops of the cornbread muffins are golden brown.
When cooking time is complete, carefully remove the cornbread muffins from the pan and let them cool on a wire rack for 5-10 minutes before serving.