This one is so easy and so delicious, it feels like cheating. But I won’t tell anyone. I use Jiffy mix for this, but you can use your favorite prepackaged cornbread mix or family recipe. And, if you’d rather not mess with cupcakes, you can bake it in regular pan. I’m easy.
Mexican Cornbread
2 pkgs Jiffy Cornbread mix
1 cp breakfast sausage
1 serrano chile, diced
3/4 cp cheddar cheese, grated
Preheat oven to 375°. Cook the sausage in a frying pan, making sure to break it apart to avoid big chunks. When it begins to brown, add the chopped serrano (you can use jalapeño if you can’t find serranos). Cook the sausage completely. In the meantime, prepare the cornbread according to the directions.
To get the muffin pan ready, you can either use the little baking cups, which is what I did OR you can grease and flour it OR use Pam. Your call.
To the cornbread batter add the sausage and 1/2 cp of the cheese. Mix just until incorporated, then fill the muffins with batter to about 3/4 of the way. Bake it for about 12 minutes, just until the batter has risen. Pull it out and quickly add the cheese and return to the oven for another 10 minutes or until a toothpick comes out clean when inserted in the center.
Serve!
