Bacon Cheddar Jalapeno Corn Muffins

Delightfully moist and wonderful corn muffins with real corn, bacon, sharp cheddar cheese and jalapeno peppers to give them a little bite. Sure to become a favorite. They aren’t very spicy, but feel free to tone down the amount of jalapeno (or omit it) if you’re sensitive to heat.

I made these delightful little corn muffins a long time ago when we were having a rib fest at work. It was a “bring your own smoker” kind of rib fest and I don’t own a smoker so I opted to bring corn muffins instead. I made two versions of these yummy muffins–one gluten free (with no jalapeno) for my gluten free friend who does not like spicy food–and this one, which was a favorite with everyone else. I finally got around to making them again so I could blog them. They are marvelous with soup or for breakfast and they reheat very nicely in the microwave.

You can easily make these corn muffins gluten free, if you so desire (or have a need to), by substituting brown rice flour for both the whole wheat and all purpose flour. They will turn out just as wonderful tasting as the gluten-filled versions.

The other magic about these muffins is they have only 2 Tablespoons of oil in the whole batch, yet they are as moist and tender as ever. That is due to the cheese and the real corn kernels in the muffins.

Bacon Cheddar Jalapeno Corn Muffins

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 12 muffins 1x

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Ingredients

Scale 1x2x3x

• 1 cup yellow corn meal
• 1/2 cup all purpose flour (or brown rice flour for a gluten free option)
• 1/2 cup white whole wheat flour (or brown rice flour for a gluten free option)
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 Tablespoon sugar
• 2 strips of lean bacon
• 1 cup milk
• 1 egg
• 2 Tablespoons olive oil
• 1 loose cup of shredded sharp cheddar cheese (1.6 oz.)
• 1 cup frozen corn, thawed
• About 2 Tablespoons finely chopped jalapeno
• About 2 Tablespoons snipped green onion

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Instructions

1. Preheat the oven to 425 F. Spray a muffin pan with cooking spray or line with silicone liners.
2. In a medium mixing bowl, add the corn meal, flours, baking powder, salt & sugar. Stir to mix well.
3. Meanwhile fry the bacon until crisp and chop or crumble into little bits.
4. Add the rest of the ingredients to the batter and stir just until everything is mixed well.
5. Spoon the batter into 12 prepared muffin tins and bake at 425 for 15 – 18 minutes or until they are golden brown on top. Enjoy them hot out of the oven, or keep in a covered container and reheat in the microwave for a few seconds to “freshen” them up.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2015, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

Please excuse my blue fingers … I was helping my daughter dye her hair last night.

This recipe was shared at Full Plate Thursday.