0 servings
What you need
oz corn muffin mix, Jiffy- sub corn muffin mix of your choice
tsp granulated sugar
cup milk
tbsp butter, melted, sub vegetable oil
cup corn, frozen or drained from a can
cup shredded cheddar
jalapeno, seeded and diced
Instructions
0 Add the Jiffy mix and granulated sugar to a bowl and mix. Then add the milk, melted butter, and egg and stir until just combined. Fold in the corn, cheese, and jalapeno pieces. 1 For waffles: Preheat your waffle iron. Grease the waffle iron with cooking spray. Cook waffles until you run out of batter. You should get six waffles. For color, I sprinkled more cheese on top of the waffles before closing the iron! 2 For muffins: Preheat the oven to 400F (200C). Grease or line your muffin tins. Spoon the batter into the prepared muffin tin, filling each cup about ⅔ full. Sprinkle with cheddar cheese on top if desired. Bake for 15-20 minutes, until the muffins are golden brown. 3 Let waffles cool on a wire rack or sheet pan before storing.View original recipe
