Corn and Cheese Beer Bread Muffins

Corn and Cheese Beer Bread Muffins

By March 18, 2014

Turn your Do You Bake? Classic Beer Bread into delicious Corn and Cheese Muffins. So very easy to make and you won't believe how quick these will disappear! Perfect with soup, delicious as a snack and even better with Stew or Pot Roast! Not a beer fan? No problem! Substitute with a clear carbonated beverage or club soda as example.

  • Prep Time : 10 minutes
  • Cook Time : 20 minutes
  • Yield : 12 muffins



Heat oven to 350 ̊ F and line with paper cups a 12-cup muffin pan. Remove 6 tablespoons Mexican cheese blend from the packet and set aside. In a large bowl, combine beer bread mix, creamed corn, pickled jalapeno, ham and the remaining Mexican cheese blend.  Add beer and stir lightly until just combined. Do not over mix. Spoon the batter into the prepared muffin cups. Drizzle tops with the melted butter and sprinkle each muffin with ½ tablespoon cheese. Bake for 15 – 20 minutes or until golden brown and cooked through. Serve warm.
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