Ranch Cornbread Muffins

Combine buttermilk ranch dressing and shortcut cornbread in this easy and delicious muffin recipe. ...MORE+ LESS-

Stephanie Wise

December 23, 2014

pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix

1/2

cup buttermilk ranch dressing

1/3

cup milk

tablespoons butter or margarine, melted

egg

Sliced jalapeño chiles, if desired

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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.

Serve cornbread muffins with Progresso™ chili for a quick and hearty meal.
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.