Ingredients
Scale
- 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
Instructions
- Preheat the oven to 425 F. Spray a muffin pan with cooking spray or line with silicone liners.
- In a medium mixing bowl, add the corn meal, flours, baking powder, salt & sugar. Stir to mix well.
- Meanwhile fry the bacon until crisp and chop or crumble into little bits.
- Add the rest of the ingredients to the batter and stir just until everything is mixed well.
- 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.
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.