Mini Bacon-Jalapeno-Onion Corn Muffins You Have To Try With Bacon

recipes with bacon, how should we love thee? Shall we count the ways! For breakfast, lunch, dinner, dessert, and everything among, see our favorite methods to cook using this type of most magical and seductive of ingredients on a month's valuation on dishes including bacon and potato casseroles, bacon jam, bacon mac and cheese, bacon-topped salads, bacon dip, bacon sandwiches, recipes with turkey bacon in addition to bacon cookies.

Mini Bacon-Jalapeno-Onion Corn Muffins

"These delicious, cheesy little corn muffins are loaded with kicks of bacon, jalapeno, and onion. Really good with chili or finger food for a game day party snack board."

Ingredients :

  • cooking spray
  • 1 cup yellow cornmeal
  • 2 tablespoons white sugar
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 cup minced jalapeno peppers
  • 1/2 cup minced onion
  • 1 clove garlic, minced
  • 4 tablespoons butter, melted
  • 1 cup frozen corn, thawed
  • 1 cup buttermilk
  • 3 eggs, lightly beaten
  • 5 slices crispy bacon, crumbled
  • 6 ounces shredded Monterey Jack cheese

Instructions :

Prep : 15M Cook : 48M Ready in : 35M
  • Preheat the oven to 350 degrees F (175 degrees C). Spray 48 mini muffin tin cups with nonstick cooking spray.
  • Mix cornmeal, sugar, baking soda, and salt together in a large bowl. Stir in jalapenos, onion, and garlic. Add melted butter and mix well.
  • Stir corn, buttermilk, eggs, and bacon into the cornmeal mixture until incorporated. Add shredded Monterey Jack cheese and mix batter well.
  • Use a 1-tablespoon cookie scoop to fill muffin cups about 3/4 full with batter.
  • Bake in the preheated oven until puffed and golden brown, 18 to 20 minutes. Remove from muffin tins and cool on a rack.

Notes :

  • Nonfat buttermilk works fine in this recipe if you're watching your fat grams.

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