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Ranch Cornbread Muffins

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  • Prep 10 min
  • Total 30 min
  • Servings 6
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Combine buttermilk ranch dressing and shortcut cornbread in this easy and delicious muffin recipe.
By Stephanie Wise
Updated Dec 23, 2014


  • 1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
  • 1/2 cup buttermilk ranch dressing
  • 1/3 cup milk
  • 2 tablespoons butter or margarine, melted
  • 1 egg
  • Sliced jalapeño chiles, if desired


  • 1
    Heat oven to 400°F. Place paper baking cup in each of 6 regular-size muffin cups.
  • 2
    In large bowl, stir cornbread mix, dressing, milk, melted butter and egg until just combined (do not overmix). Divide batter among muffin cups. Top each muffin with a jalapeño slice.
  • 3
    Bake 16 to 18 minutes or until baked through and lightly golden on top. Serve warm.

Tips from the Betty Crocker Kitchens

  • tip 1
    Serve cornbread muffins with Progresso™ chili for a quick and hearty meal.
  • tip 2
    You can also bake this cornbread in an 8-inch round or square pan; be sure to spray the pan lightly with cooking spray first.


Nutrition Facts are not available for this recipe
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