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Savory Cheesy Bacon Jalapeño Cornbread Muffins

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These savory cheesy bacon jalapeño cornbread muffins combine smoky bacon, sharp cheddar cheese, and a spicy kick for a quick and satisfying comfort food treat perfect for any occasion.

Ingredients

Scale
  • 1 cup (120g) yellow cornmeal
  • 1 cup (125g) all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup (240ml) buttermilk
  • ½ cup (115g) unsalted butter, melted and cooled
  • 1 cup (115g) sharp cheddar cheese, shredded
  • 6 slices bacon, cooked and crumbled
  • 2 fresh jalapeños, finely chopped (seeds removed for milder heat)
  • 1 small onion, finely diced (optional)
  • Fresh chopped cilantro (optional)
  • 1 teaspoon smoked paprika (optional)

Instructions

  1. Preheat the oven to 400°F (200°C) and position the rack in the center.
  2. Cook 6 slices of bacon in a skillet over medium heat until crispy, about 6-8 minutes. Remove bacon and drain on paper towels. Once cool, crumble into bite-sized pieces. Save bacon grease for sautéing if desired.
  3. In a large bowl, whisk together yellow cornmeal, all-purpose flour, baking powder, baking soda, and salt until well combined.
  4. In a separate bowl, whisk eggs until frothy. Add buttermilk and melted butter, mixing until smooth.
  5. In the same skillet used for bacon, sauté diced onion and chopped jalapeños in a little reserved bacon grease for 2-3 minutes until softened. Alternatively, add raw for sharper flavor.
  6. Pour wet ingredients into dry mixture and gently fold together using a wooden spoon or spatula. Do not overmix; a few lumps are okay.
  7. Fold in shredded cheddar cheese, crumbled bacon, and sautéed jalapeño/onion mixture until evenly distributed.
  8. Grease a 12-cup muffin tin with non-stick spray or line with paper liners. Spoon batter evenly into cups, filling each about ¾ full.
  9. Bake for 18-22 minutes until muffins are golden brown and a toothpick inserted in the center comes out clean.
  10. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

[‘Do not overmix the batter to avoid dense muffins.’, ‘Use room temperature eggs and buttermilk for better texture.’, ‘Pre-cook bacon to ensure crispiness and avoid soggy muffins.’, ‘Remove jalapeño seeds for milder heat or substitute with poblano peppers.’, ‘Test doneness with a toothpick; if wet, bake a few minutes longer.’, ‘Grease muffin pan well or use liners to prevent sticking.’, ‘Cool muffins slightly before removing from pan to keep them intact.’, ‘Reheat in oven or toaster oven to restore crispiness; avoid microwave to prevent sogginess.’]

Nutrition

Keywords: cornbread muffins, bacon, jalapeño, cheesy muffins, spicy cornbread, comfort food, quick recipe, savory muffins

Find it online: https://rowanrecipes.com/savory-cheesy-bacon-jalape-n-o-cornbread-muffins-easy-recipe-for-spicy-comfort-food/