Description
Savory and slightly spicy cornbread muffins packed with crispy bacon, jalapenos, and sweet corn. Perfect for breakfast, brunch, or as a side!
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup yellow cornmeal, preferably stone-ground
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 1 large egg, lightly beaten
- 1 cup frozen corn kernels, thawed
- 4 slices bacon, cooked until crispy and crumbled
- 1/2 cup pickled jalapenos, finely chopped (adjust to your spice preference)
- 1/2 cup shredded cheddar cheese (optional, for topping)
Instructions
- Combine the dry ingredients: In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt, and cayenne pepper (if using).
- Incorporate the wet ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, and egg until well combined.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix! A few lumps are perfectly fine.
- Fold in the goodies: Gently fold in the thawed corn kernels, crumbled bacon, and chopped jalapenos. Distribute them evenly throughout the batter.
- Preheat the oven: Preheat your oven to 400°F (200°C).
- Prepare the muffin tin: Grease a 12-cup muffin tin with cooking spray or line it with paper liners.
- Fill the muffin cups: Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Add cheese (optional): If desired, sprinkle the tops of the muffins with shredded cheddar cheese before baking.
- Bake the muffins: Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean. The muffins should be golden brown and spring back lightly when touched.
- Cool the muffins: Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Spice Level: Adjust the amount of jalapenos to your liking. For a milder flavor, remove the seeds and membranes from the jalapenos before chopping. For extra heat, leave them in or add a pinch of red pepper flakes to the batter.
- Bacon Alternatives: If you don’t have bacon on hand, you can use cooked and crumbled sausage or ham instead.
- Cheese Options: Feel free to experiment with different types of cheese. Pepper jack, Monterey Jack, or even a sharp cheddar would all be delicious.
- Sweetness Adjustment: If you prefer a less sweet cornbread, you can reduce the amount of sugar in the recipe.
- Buttermilk Substitute: If you don’t have buttermilk, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.
- Make it Gluten-Free: To make these muffins gluten-free, substitute the all-purpose flour with a gluten-free all-purpose flour blend.
- Add Herbs: For an extra layer of flavor, try adding some chopped fresh herbs to the batter, such as chives, cilantro, or thyme.
- Make it a Loaf: If you prefer a cornbread loaf, you can bake the batter in a greased 9×5 inch loaf pan for about 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Freezing Instructions: These muffins freeze well. Let them cool completely before wrapping them individually in plastic wrap and placing them in a freezer bag. They can be stored in the freezer for up to 2 months. To reheat, thaw them in the refrigerator or at room temperature and then warm them in the oven or microwave.
- Serving Suggestions: These jalapeno bacon cornbread muffins are delicious served warm with butter, honey, or a dollop of sour cream. They’re also a great accompaniment to chili, soup, or barbecue. They make a fantastic addition to any brunch spread or potluck gathering. I personally love them with a smear of cream cheese and a drizzle of hot honey for a sweet and spicy kick!
- Troubleshooting:
- Muffins are too dry: Make sure you’re not overbaking the muffins. Also, ensure you’re using the correct amount of wet ingredients. Adding a tablespoon or two of sour cream or yogurt to the batter can also help add moisture.
- Muffins are too dense: This is often caused by overmixing the batter. Remember to stir the wet and dry ingredients together until just combined. Also, make sure your baking powder and baking soda are fresh.
- Muffins are not rising: This could be due to expired baking powder or baking soda. Also, make sure your oven is preheated to the correct temperature.
- Muffins are sticking to the tin: Make sure you’re greasing the muffin tin thoroughly or using paper liners.
- Prep Time: 15 minutes
- Cook Time: 18 minutes