Friday, May 27, 2011

Jalapeno Cheddar Bacon Sweet Cornbread Muffins

Savory, sweet, spicy, cornbread muffins with bacon cheezy goodness.... These will disappear from your party in seconds, can't ever make enough of these to last.

8 strips of bacon cooked and chopped
2 Jalapeño peppered seeded and diced
1 ½ cup shredded sharp cheddar cheese
1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup white sugar
1 teaspoon salt
3 ½  teaspoons baking powder
1 egg
1 cup milk
1/3 cup vegetable oil
(Set aside some cheese, bacon bits and peppers for garnish)

Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a couple muffin tins.  In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil, cheese, peppers and bacon until well combined. Pour batter into prepared muffin tins.  Top each with a little bacon and pepper.
Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the muffins until comes out clean. (Also, if you don't have muffin tins, you can use a 9 inch cake pan for Jalapeno Cheddar Bacon Sweet Cornbread)  This is a yummy one!!!!!

Made in loving memory of Ted Kratter.

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