Ingredients
17 oz corn muffin mix (2 standard boxes)
3 large eggs, at room temperature
¾ cup buttermilk
½ cup sour cream
4 oz diced jalapeños (canned or fresh)
¼ cup diced red bell pepper
¼ cup butter, melted
1 cup shredded cheddar cheese (optional)
Instructions
- Preheat the oven to 400°F (205°C). Grease a 9-inch square baking dish or a 10-inch cast-iron skillet.
- In a large bowl, combine the corn muffin mix, eggs, buttermilk, sour cream, melted butter, jalapeños, bell pepper, and cheese if using. Mix until just combined.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 30–35 minutes, or until the top is golden and a knife inserted into the center comes out clean.
- Let cool for a few minutes before slicing and serving.
Notes
- For a crispier edge, preheat the cast-iron skillet before adding the batter.
- Adjust the amount of jalapeños to suit your heat preference.
- Cheddar cheese is optional but adds extra richness and flavor.
- Avoid overmixing to keep the texture light and tender.
- Prep Time: 5 min
- Cook Time: 35 min