Description
These delicious, cheesy little corn muffins are loaded with kicks of bacon, jalapeno, and onion. Really good with chili or finger food for a game day party snack board.
Ingredients
- cooking spray
- 1 cup yellow cornmeal
- 2 tablespoons white sugar
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ½ cup minced jalapeno peppers
- ½ cup minced onion
- 1 clove garlic, minced
- 4 tablespoons butter, melted
- 1 cup frozen corn, thawed
- 1 cup buttermilk
- 3 eggs, lightly beaten
- 5 slices crispy bacon, crumbled
- 6 ounces shredded Monterey Jack cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray 48 mini muffin tin cups with nonstick cooking spray.
- Mix cornmeal
- sugar
- baking soda
- and salt together in a large bowl. Stir in jalapenos
- onion
- and garlic. Add melted butter and mix well.
- Stir corn
- buttermilk
- eggs
- and bacon into the cornmeal mixture until incorporated. Add shredded Monterey Jack cheese and mix batter well.
- Use a 1-tablespoon cookie scoop to fill muffin cups about 3/4 full with batter.
- Bake in the preheated oven until puffed and golden brown
- 18 to 20 minutes. Remove from muffin tins and cool on a rack.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 48