Bacon Jalapeño Cornbread Muffins
Sweet and light cornbread muffins taken to the next level with triple cheddar cheese, thick cut bacon and jalapeño peppers.
- 2 cups cornmeal
- 1.5 cups all purpose flour
- 2 cups buttermilk
- 2 eggs
- 8 tbsp unsalted butter
- 8 slices thick cut bacon cooked
- 2 canned jalapeños diced; discard seeds if you have a low heat tolerance
- 1 cup triple cheddar cheese any sharp cheddar is okay
- 1/3 cup dark brown sugar
- 1/4 cup honey
- 3 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
Preheat the oven to 350° and place a small sauce pan on the stove on medium-low heat.
In a large bowl, mix all dry ingredients (including the cheese and bacon). Place the butter in the sauce pan and cook until it begins to brown (5-8 minutes).
Once the dry ingredients have been thoroughly mixed, mix in all other ingredients (including the brown butter and diced jalapeños). Be careful to not overmix.
Fill the lined muffin tins (or using non-stick spray) 2/3 full with batter. Depending on how generous your portions are, you can make between 18-24 muffins.
Allow them to bake for 18-20 minutes. I never trust "bake times" so I usually start inserting a toothpick around the 16 minute mark. They will dome nicely and begin to brown slightly when done.
These are super good with just butter but adding honey really elevates them! Serve warm!
Serving: 1muffinCalories: 262kcalCarbohydrates: 27.2gProtein: 9.3gFat: 13.2gSaturated Fat: 6.6gCholesterol: 50mgSodium: 385mgPotassium: 194mgFiber: 1.3gSugar: 8.4gCalcium: 120mgIron: 1mg