Jalapeño 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.

#Jalapeño #Cheddar #Bacon #Cornbread #MuffinsMy 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


  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.

© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2014. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.

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