Nutritional Info

Nutrition Facts

Serving Size 1 (46g)

Calories 76
Calories from Fat 22 (29%)
Amount Per Serving %DIV
Total Fat 2.4g 4%
Saturated Fat 0.8g 4%
Monounsaturated Fat 1.4g
Polyunsaturated Fat 0.3g
Trans Fat 0.0g
Cholesterol 1.5mg 1%
Sodium 223.6mg 10%
Potassium 70.7mg 2%
Total Carbohydrate 11g 4%
Dietary Fiber 0.3g 1%
Sugars 3.2g
Protein 2.2g 4%

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Recipe Description
Jump start this recipe by preparing and refrigerating dry and wet ingredients separately. Stir together as directed, and bake while guests enjoy a salad or other first course offering.
Prep time
10 min
Cook time
17 min
Ready In
27 min


Serves Tool

Serves To:USMetric
12 Ounce(oz)  buttermilk cornbread mix
1 Cup(c)  sharp cheddar cheese, shredded
2   jalapeno peppers, seeded and finely chopped
1 Teaspoon(t)  cumin, ground
14 Ounce(oz)  mexican-style corn, drained
1 1/2 Cup(c)  buttermilk


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. Spoon into well greased Christmas tree shaped silicone muffin pans, filling three-fourths full. Bake at 425 degrees F for 15 to 17 minutes, or until lightly browned.

Additional notes

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