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Ranch Cornbread Muffins

2 Ratings
2 Comments
  • Prep 10 min
  • Total 30 min
  • Servings 6

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

Stephanie Wise Stephanie Wise
December 23, 2014

Ingredients

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

Steps

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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.

Expert Tips

  • 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.

Nutrition Information

 No nutrition information available for this recipe

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