Garlic Bacon Cheddar Jalapeño Cornbread Muffins

Chef Shamy compound butters are more than a spread, they make the perfect ingredient to your favorite recipes.
Garlic Bacon Cheddar Jalapeno Cornbread Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 24
  • 1 cup cornmeal
  • 1 cup flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 eggs
  • ⅔ cup buttermilk
  • ⅔ cup milk
  • 2 T Chef Shamy Parmesan Basil Garlic Butter, melted
  • ½ 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
  1. Preheat oven to 425° F
  2. 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.
  3. Add butter and mix until just combined. Gently fold in bacon, cheddar cheese, and jalapeño.
  4. Distribute batter evenly between the wells of a greased mini muffin tin.
  5. (Optional: sprinkle a little extra cheese on top of each muffin)
  6. Bake at 425° for 12-15 minutes, or until golden.
  7. Brush warm muffins with additional melted Garlic Butter.
  8. Allow to cool and serve as a side, or with soup chili.

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