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Garlic Bacon Cheddar Jalapeño Cornbread Muffins

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Garlic Bacon Cheddar Jalapeño Cornbread Muffins
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Garlic Bacon Cheddar Jalapeño Cornbread Muffins

Recipe by Chef ShamyCourse: Sides, Snacks
Servings

24

servings
Prep time

15

minutes
Cooking time

15

minutes

Ingredients

  • 1 cup cornmeal

  • 1 cup flour

  • 2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 2 eggs

  • 2/3 cup buttermilk

  • 2/3 cup milk

  • 2 T Chef Shamy Parmesan Basil Garlic Butter, melted

  • 1/2 cup crumbled bacon (about 6 slices)

  • 1 ½ cups shredded cheddar cheese

  • 1 jalapeño, diced small

  • Additional Chef Shamy Parmesan Basil Garlic Butter, for brushing

Directions

  • Preheat oven to 425° F
  • In a large mixing bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt. Make a little well in the middle. Add the eggs and combine roughly. Add the buttermilk and milk to bring together into a dough. Don’t over mix.
  • Add butter and mix until just combined. Gently fold in bacon, cheddar cheese, and jalapeño.
  • Distribute batter evenly between the wells of a greased mini muffin tin.
  • (Optional: sprinkle a little extra cheese on top of each muffin)
  • Bake at 425° for 12-15 minutes, or until golden.
  • Brush warm muffins with additional melted Garlic Butter.
  • Allow to cool and serve as a side, or with soup chili.