Jalapeño Jack Corn Muffin

Made with the Hellman’s ® Light

This Hellmann’s® Light recipe was made in partnership with Unilever.

Looking for the perfect accompaniment for your favorite soup or chili? Try these Jalapeño Jack Corn Muffins made with Hellmann’s®Light. This recipe is super simple and family friendly. These muffins are extremely moist thanks to the addition of Hellman’s® Light.

These Jalapeño Jack Corn Muffins are crunchy on the outside and moist in the inside. Hellmann’s® Light not only provides a creamy texture but it adds a source of good fats to these muffins.

Using Hellmann’s®Light means you achieve that buttery texture and flavor without using any butter. Play around with the peppers, try using diced chilis or chipotles for a smoky twist. Swapping out the cheese with a nice smoked gouda will also add an element of smokiness. Make sure you stick with Hellmann’s Light made with cage-free eggs. This authentic mayonnaise is rich in Omega-3 alpha-linolenic acids (ALAs), so you can feel good about serving it to your family.

Chef Jessica Swift, Hellmann’s® Light

What You’ll Need:

  • 1-8.5oz box of your favorite corn bread mix
  • 1 Jalapeno pepper, diced
  • ½ c. Hellmann’s®Light Mayo
  • ½ c. Milk
  • ½ c. Colby Jack or Cheddar Cheese
  • Cupcake liners
  • Standard Muffin pan

Now You’re Cookin’:

  1. With a whisk, combine cornbread mix, jalapeño, mayo, milk and cheese in a bowl.
  2. Arrange cupcake liners in muffin pan.
  3. Spoon mixture into liners filling 12 muffins half way. Remember they will rise so do not over fill.
  4. Spray fish with pan spray.
  5. Bake at 375°F 15 to 20 minutes, or until muffins are golden brown.