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Bacon Cheddar Jalapeno Corn Muffins

Bacon Cheddar Jalapeno Corn Muffins ~ Sumptuous Spoonfuls #easy #cornbread #muffin #recipe w #glutenfree option

Delightfully moist and wonderful corn muffins with real corn, bacon, sharp cheddar cheese and jalapeno peppers to give them a little bite. Sure to become a favorite. They aren’t very spicy, but feel free to tone down the amount of jalapeno (or omit it) if you’re sensitive to heat.

I made these delightful little corn muffins a long time ago when we were having a rib fest at work. It was a “bring your own smoker” kind of rib fest and I don’t own a smoker so I opted to bring corn muffins instead. I made two versions of these yummy muffins–one gluten free (with no jalapeno) for my gluten free friend who does not like spicy food–and this one, which was a favorite with everyone else. I finally got around to making them again so I could blog them. They are marvelous with soup or for breakfast and they reheat very nicely in the microwave.

You can easily make these corn muffins gluten free, if you so desire (or have a need to), by substituting brown rice flour for both the whole wheat and all purpose flour. They will turn out just as wonderful tasting as the gluten-filled versions.

The other magic about these muffins is they have only 2 Tablespoons of oil in the whole batch, yet they are as moist and tender as ever. That is due to the cheese and the real corn kernels in the muffins.

Bacon Cheddar Jalapeno Corn Muffins

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 12 muffins

Bacon Cheddar Jalapeno Corn Muffins

Ingredients

  • 1 cup yellow corn meal
  • 1/2 cup all purpose flour (or brown rice flour for a gluten free option)
  • 1/2 cup white whole wheat flour (or brown rice flour for a gluten free option)
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 Tablespoon sugar
  • 2 strips of lean bacon
  • 1 cup milk
  • 1 egg
  • 2 Tablespoons olive oil
  • 1 loose cup of shredded sharp cheddar cheese (1.6 oz.)
  • 1 cup frozen corn, thawed
  • About 2 Tablespoons finely chopped jalapeno
  • About 2 Tablespoons snipped green onion

Instructions

  1. Preheat the oven to 425 F. Spray a muffin pan with cooking spray or line with silicone liners.
  2. In a medium mixing bowl, add the corn meal, flours, baking powder, salt & sugar. Stir to mix well.
  3. Meanwhile fry the bacon until crisp and chop or crumble into little bits.
  4. Add the rest of the ingredients to the batter and stir just until everything is mixed well.
  5. Spoon the batter into 12 prepared muffin tins and bake at 425 for 15 - 18 minutes or until they are golden brown on top. Enjoy them hot out of the oven, or keep in a covered container and reheat in the microwave for a few seconds to "freshen" them up.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2015, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

http://www.sumptuousspoonfuls.com/bacon-cheddar-jalapeno-corn-muffins/

Please excuse my blue fingers … I was helping my daughter dye her hair last night.

Bacon Cheddar Jalapeno Corn Muffins ~ Sumptuous Spoonfuls #easy #cornbread #muffin #recipe w #glutenfree option

This recipe was shared at Full Plate Thursday.

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5 Responses

  1. I adore savory muffins and these Bacon Cheddar Jalapeno Corn Muffins look wonderful! I like that you can adjust the spicing to taste too. Sharing. Thank you so much for being a part of the Hearth and Soul Hop.

    December 21, 2015 at 4:07 pm

  2. Looks delicious, that is my kind of muffins, thanks for sharing with Hearth and soul blog hop, pinning and featuring on this week’s hop.

    December 21, 2015 at 7:37 pm

  3. Pingback: Hearth and Soul blog hop: December - Zesty South Indian Kitchen

  4. Your Corn Muffins are awesome! Wishing you and your family a very Merry Christmas and thanks so much for sharing your awesome post with Full Plate Thursday. I sure appreciate you!
    Miz Helen

    December 21, 2015 at 11:35 pm

    • Ann

      Merry Christmas to you, too, Miz Helen! Thank you for hosting 🙂

      December 26, 2015 at 7:06 pm