Jalapeno Cheddar Bacon Cornbread Muffins

These absolutely delicious, bold-flavored Jalapeño Cheddar Bacon Cornbread Muffins will astound your family, friends, and dinner guests every time you make them. They combine a sweet corn muffin with spicy jalapeño peppers, sharp cheddar cheese, sweet yellow corn, and hickory smoked bacon to completely take ordinary Corn Muffins over the top. They’re perfect served with Chili, or even by themselves as a tasty snack.

Cornbread is a popular menu item in the South due to its fantastic texture and lovely aroma. Cornbread batter can be baked, fried or even steamed. I hear that steamed cornbread is a more of a mushy substance, chewier and more like cornmeal pudding than a more traditional cornbread. Cornbread batter can also be baked into corn cakes with a bit of modification, or corn muffins if desired.

These absolutely delicious, bold-flavored Jalapeño Cheddar Bacon Cornbread Muffins will astound your family, friends, and dinner guests every time you make them. They combine a sweet corn muffin with spicy jalapeño peppers, sharp cheddar cheese, sweet yellow corn, and hickory smoked bacon to completely take ordinary Corn Muffins over the top. They're perfect served with Chili, or even by themselves as a tasty snack.

 

My Mom and her parents are what I would consider Southern Traditionalists when it comes to their cornbread recipe, an old-fashioned style Corn Pone made with white cornmeal and absolutely no sugar, this was breaking all the rules in her book and going for broke when I made it for the family a few years back– thank goodness it was a HUGE hit with everyone. Could you just imagine if I was an epic failure, and they hadn’t gone over very well that day? I don’t even want to think about it, do you

I am definitely in love with the taste of jalapeño peppers, sharp cheddar, corn, bacon, and homemade cornbread, so this was a perfect combination all encased in a muffin tin — imagine my delight with the idea that you can combine all these wonderful ingredients in one place to make one of the yummiest non-traditional cornbread muffins you will ever taste. Below you will find my simple to make the recipe with notes, tips and tricks included.

Jalapeño Cheddar Bacon Cornbread Muffins
  • 1 and 1/2 cups all-purpose flour
  • 1 and 1/2 cups yellow cornmeal
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 and 1/2 cup buttermilk
  • 3/4 cup sweet cream or unsalted butter, melted
  • 3/4 cup sugar
  • 3 large eggs, room temperature
  • 1 tablespoon of honey
  • 6 slices crisp smoked bacon, chopped
  •  2 ears of corn, kernels removed, or 1 cup frozen corn kernels
  • 1/4 cup minced red peppers
  • 2 jalapeño, seeded and finely diced
  • 1/2 cup freshly grated sharp cheddar cheese
Method
  1. Preheat oven to 375 degrees F.
  2. Lightly grease a 12-cup muffin tin with oil or nonstick spray; set aside till ready to place batter in.
  3. In a large bowl, combine flour, cornmeal, baking soda, and kosher salt.
  4. In a large glass measuring cup or another bowl, whisk together butter, sugar, room temperature eggs, and honey.
  5. Pour wet mixture over dry ingredients, stir using a rubber spatula just until  mixed (do not over-mix ingredients)
  6. Add corn kernels, chopped crisp bacon, minced red peppers, jalapeño, and cheese, and gently combine ingredients.
  7. Scoop the batter evenly into the muffin tin by using a large scoop or small measuring cup.
  8. Place into oven and bake for 16-18 minutes (depending on muffin size) or until a tester or toothpick inserted in the center of cornbread muffin comes out clean.
  9. Remove from muffin tin from the oven, place on a heat-resistant area. Cool cornbread muffins in the muffin tin on a wire rack about 15 minutes, before trying to remove them.
  10. Gently remove Jalapeño Cheddar Bacon Cornbread Muffins from muffin tin, serve immediately with butter.
Notes, tips, and tricks

Half and Half or whole milk may be substituted for buttermilk if you do not have it on hand.

Frozen corn may be substituted for the 2 ears of fresh corn, use 1 cup of frozen (do not thaw beforehand)

Jalapeno peppers should be fresh, never canned or jarred since the flavor and texture are greatly affected by their use.

Pre-Packaged shredded Sharp cheddar cheese may be substituted for freshly grated sharp cheddar cheese if desired or short on time.

 

 

 

5 from 14 votes
These absolutely delicious, bold-flavored Jalapeño Cheddar Bacon Cornbread Muffins will astound your family, friends, and dinner guests every time you make them. They combine a sweet corn muffin with spicy jalapeño peppers, sharp cheddar cheese, sweet yellow corn, and hickory smoked bacon to completely take ordinary Corn Muffins over the top. They're perfect served with Chili, or even by themselves as a tasty snack.
Jalapeño Cheddar Bacon Cornbread Muffins
Prep Time
15 mins
Cook Time
16 mins
Cool
15 mins
Total Time
31 mins
 

Bold-flavored Jalapeño Cheddar Bacon Cornbread Muffins will astound your family, friends, and dinner guests every time you make them. They combine a sweet corn muffin with spicy jalapeño peppers, sharp cheddar cheese, sweet yellow corn, and hickory smoked bacon to completely take ordinary Corn Muffins over the top. They’re perfect served with Chili, or even by themselves as a tasty snack.

Course: Bread
Cuisine: Southern
Keyword: bacon, Cheddar Cheese, Corn Muffins, Jalapeno
Servings: 12 Servings
Author: hmccallum
Ingredients
  • 1 and 1/2 cups All-purpose flour
  • 1 and 1/2 cups Yellow cornmeal
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Kosher salt
  • 1 1/2 cups Buttermilk
  • 3/4 cup Sweet cream or unsalted butter, melted
  • 3/4 cup Sugar
  • 3 large Eggs
  • 1 tablespoon Honey
  • 6 slices Crisp smoked bacon, chopped
  • 2 ears Corn kernels removed or 1 cup organic frozen
  • 1/4 cup Minced red peppers
  • 3 Jalapenos chopped, seeds removed
  • 1/2 cup Freshly grated sharp cheddar cheese
Instructions
  1. Preheat oven to 375 degrees F.
  2. Lightly grease a 12-cup muffin tin with oil or nonstick spray; set aside till ready to place batter in.
  3. In a large bowl, combine flour, cornmeal, baking soda, and kosher salt.
  4. In a large glass measuring cup or another bowl, whisk together butter, sugar, room temperature eggs, and honey.
  5. Pour wet mixture over dry ingredients, stir using a rubber spatula just until mixed (do not over-mix ingredients)
  6. Add corn kernels, chopped crisp bacon, minced red peppers, jalapeño, and cheese, and gently combine ingredients.
  7. Scoop the batter evenly into the muffin tin by using a large scoop or small measuring cup.
  8. Place into oven and bake for 16-18 minutes (depending on muffin size) or until a tester or toothpick inserted in the center of cornbread muffin comes out clean.
  9. Remove from muffin tin from the oven, place on a heat-resistant area. Cool cornbread muffins in the muffin tin on a wire rack about 15 minutes, before trying to remove them.
  10. Gently remove Jalapeño Cheddar Bacon Cornbread Muffins from muffin tin, serve immediately with butter.

 

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