May 2011

Corn Muffins with Bacon, Cheddar, and Jalapeño

Corn Muffins with Bacon, Cheddar, and Jalapeno

The Astronomer has been humming and singing “Do you know the Muffin Man?” on a daily basis this past week. It’s been muffin madness at the apartment, and after the roaring success of these Corn Muffins with Bacon, Cheddar, and Jalapeño, it doesn’t look like it’ll be losing steam anytime soon.

This is the second of five recipes that I’ve tackled from this month’s Cooking Light feature on “Munchable Muffins.” While I really liked the first batch of Pistachio Chai muffins, these savory ones are even better.

I doubled the amount of jalapeños called for in the original recipe and increased the helping of cheddar as well. I was tempted to fiddle with the bacon portion while I was at it, but held off and found that four slices was enough to impart some salty smokiness into every bite. Once again, I followed these “Five Tips for Perfect Muffins” and the texture was perfect.

With bright green jalapeños and deep red bacon bits dotting the batter, I’d like to think of these muffins as a savory take on sweet Funfetti cupcakes. Next up, Tuscan Lemon Muffins!

  • 4 1/2 ounces all-purpose flour (about 1 cup)
  • 3/4 cup yellow cornmeal
  • 3/4 shredded sharp cheddar cheese
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 4 center-cut bacon slices, cooked, drained, and crumbled
  • 2 jalapeño pepper, seeded and minced
  • 1 1/4 cups low-fat buttermilk
  • 1/4 cup olive oil
  • 1 large egg, lightly beaten
  • Cooking spray

Corn Muffins with Bacon, Cheddar, and Jalapeno

Preheat oven to 375°. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 7 ingredients (through salt) in a large bowl, stirring with a whisk.

Corn Muffins with Bacon, Cheddar, and Jalapeno

Stir in bacon and jalapeño; make a well in center of mixture. Combine buttermilk, oil, and egg in a bowl, stirring well with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist.

Corn Muffins with Bacon, Cheddar, and Jalapeno

Place 12 muffin-cup liners in muffin cups; coat with cooking spray. Divide batter among muffin cups. Bake at 375° for 15 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack.

Corn Muffins with Bacon, Cheddar, and Jalapeno

Makes 12 muffins.

Recipe from Cooking Light, May 2011. [For Printable Recipe Click Here]

Previous Post
Next Post

12 thoughts on “Corn Muffins with Bacon, Cheddar, and Jalapeño

  1. Okay – I’m totally drooling right now — I mean how can you go wrong with corn muffins laced with BACON, CHEDDAR & JALAPENOS?? Definitely a savory take on a funfetti cupcake! Woothoo!

  2. Living on the edge lady, doubling up the jalapenos AND upping the queso. I bet these were noshaliscious. I just made a jalapeno and feta corn bread pie and put 5 of those sucker in… needless to say I have been crying these last few days. Oooh but it hurt so good!

  3. oooh, love corn bread/muffins and you absolutely can’t go wrong by spicing them up with some jalapenos, bacon, and cheese! I’d be singing the muffin man song too!

  4. As much as I enjoy your restaurant reviews, I especially like it when you post your baking adventures. Nothing in this combination not to like, and you do indeed appear to have baked some perfect muffins.

  5. Leen – Skip the bacon all together if you’re vegetarian. If you’re looking for something “healthier,” turkey bacon would be adequate but not as delicious 😉

  6. Funny, the burger ice cream flavor at Scoops Westside had bacon, cheddar and jalepeno in it too! I say it warrants a side-by-side tasting of both entities.

Leave a Reply

Your email address will not be published. Required fields are marked *