Cornbread Muffin Trees

Prep: 10 min., Bake: 17 min. Jump-start this recipe by preparing and refrigerating dry and wet ingredients separately. Stir together as directed, and bake while guests enjoy the salad.

Yield: Makes 2 dozen

Ingredients

• 2  (6-oz.) packages buttermilk cornbread mix
• 1  cup  (4 oz.) shredded sharp Cheddar cheese
• 2  jalapeño peppers, seeded and finely chopped
• 1  teaspoon  ground cumin
• 2  (7-oz.) cans Mexican-style corn, drained
• 1 1/2  cups  buttermilk

Preparation

1. Stir together buttermilk cornbread mix and next 3 ingredients in a large bowl; make a well in center of mixture. Stir together corn and 1 1/2 cups buttermilk; add to cornbread mixture, stirring just until dry ingredients are moistened.

2. Spoon into well-greased Christmas tree-shaped silicone muffin pans, filling three-fourths full.

3. Bake at 425° for 15 to 17 minutes or until lightly browned.

Note: For testing purposes only, we used Martha White Cotton Country Cornbread mix. To use regular muffin pans, prepare recipe as directed through Step 2, filling muffin cups two-thirds full. Bake as directed. Makes 18 muffins.