Blue Corn Chile Bacon Muffins Recipes

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BACON AND SCALLION CORN MUFFINS



Bacon and Scallion Corn Muffins image

Provided by Giada De Laurentiis

Categories     side-dish

Time 50m

Yield 12 muffins

Number Of Ingredients 12

1 teaspoon hot sauce
8 ounces (about 8 slices) applewood-smoked bacon, cut into 1/3-inch pieces
1 1/3 cups buttermilk, at room temperature
2 large eggs, at room temperature
1 1/3 cups yellow cornmeal (about 7 ounces)
1 1/3 cups all-purpose flour (6 to 6 1/2 ounces)
1/3 cup sugar
1 tablespoon baking powder
3/4 teaspoon fine salt
1/4 teaspoon freshly ground black pepper
1 1/2 sticks chilled unsalted butter, cut into 1/2-inch cubes
5 large scallions (green onions), chopped

Steps:

  • Position an oven rack in the center of the oven and preheat to 400 degrees F. Line a standard 12-cup muffin pan with paper liners.
  • In a large nonstick skillet, cook the bacon, over medium heat until crisp and brown. Transfer the bacon to paper towels; drain and cool.
  • In a large bowl, whisk together the buttermilk, hot sauce and eggs. Combine the cornmeal, flour, sugar, baking powder, salt and pepper in a food processor. Drop in the cold butter cubes. Using on/off turns, blend until the butter is cut in finely and the mixture resembles a coarse meal. Pour the dry ingredients over the buttermilk mixture. Scatter the bacon and green onions over the batter. Using a thin, flexible spatula, fold the batter together, scraping up the liquids from the bottom each time and turning the bowl as you fold. Do not over-fold; some dry patches are fine. Using a rounded 1/3 cup of batter for each muffin, fill the paper liners.
  • Bake until puffed and browning at edges, and a tester inserted into the center comes out clean, 18 to 20 minutes. Let the muffins stand 5 to 10 minutes. Twist each muffin in place to loosen the edges from the pan. Lift the muffins out onto a rack and cool.

BLUE CORN CHILE BACON MUFFINS



Blue Corn Chile Bacon Muffins image

These muffins are great with chili or other Tex-Mex dishes. Recipe adapted from www.1worldrecipes.com.

Provided by ellie_

Categories     Quick Breads

Time 30m

Yield 10-12 muffins

Number Of Ingredients 10

1 cup flour
3/4 cup blue cornmeal (yellow corn meal can be substituted)
1/3 cup sugar
3 teaspoons baking powder
3/4 teaspoon salt
1 cup buttermilk
1 egg, beaten
2 tablespoons melted butter or 2 tablespoons margarine
2 tablespoons bacon bits
2 jalapenos, stems and seeds removed, chopped (can add more if you like the muffins with extra heat)

Steps:

  • Preheat oven to 425°F.
  • Grease muffin tins.
  • Mix together dry ingredients (flour- salt).
  • Combine the rest of the ingredients in large bowl (buttermilk - jalapeños).
  • Stir in dry ingredients.
  • Pour into muffin tins.
  • Bake for 20-25 minutes.

BLUE CORN MUFFINS



Blue Corn Muffins image

Make and share this Blue Corn Muffins recipe from Food.com.

Provided by Julesong

Categories     Quick Breads

Time 50m

Yield 12 serving(s)

Number Of Ingredients 14

8 tablespoons unsalted butter
4 tablespoons sugar
3 eggs
1 -2 poblano peppers or 1 -2 anaheim chili, roasted,peeled,seeded and chopped (about 1/2-1 cup)
3/4 cup cooked corn (optional)
1/2 cup grated cheddar cheese
1/2 cup grated monterey jack cheese
1/2 cup flour
3/4 cup blue cornmeal
1 teaspoon baking powder
1/4 teaspoon dried ancho chile powder
1/4 teaspoon garlic powder
1/2 teaspoon salt
3/4 cup milk

Steps:

  • Preheat oven to 375 degrees F; grease a 12-muffin tin very well with butter.
  • With an electric mixer, cream together the butter and sugar; add the eggs and chopped peppers.
  • Add the cheeses, flour, cornmeal, baking powder, ancho, garlic, salt, milk, and corn (if using), and mix until blended (do not over-mix).
  • Pour the dough into the tin, dividing the portions evenly between the 12 muffins.
  • Bake at 375 degrees for 35-40 minutes or until a tester comes out clean; turn the muffins out to cool.
  • Makes 12 muffins.
  • Note: some people like corn muffins sweeter, so feel free to add more sugar to taste; jalapeno peppers are also good in this recipe, use as much as you like for the level of spiciness you prefer.

MINI BACON-JALAPENO-ONION CORN MUFFINS



Mini Bacon-Jalapeno-Onion Corn Muffins image

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.

Provided by lutzflcat

Categories     Meat and Poultry Recipes     Pork     Bacon     Appetizers

Time 35m

Yield 48

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : Calories 44.9 calories, Carbohydrate 4 g, Cholesterol 17.5 mg, Fat 2.5 g, Fiber 0.3 g, Protein 1.8 g, SaturatedFat 1.4 g, Sodium 98.5 mg, Sugar 1.1 g

GREEN CHILE CORN MUFFINS



Green Chile Corn Muffins image

Spicy, sweet green chile and Cheddar corn muffins. The perfect sidekick to a bowl of chili!

Provided by JenniferCooks

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 40m

Yield 12

Number Of Ingredients 10

cooking spray
1 (15.25 ounce) can whole kernel corn, drained
1 (8.5 ounce) package dry corn muffin mix (such as Jiffy®)
1 cup shredded sharp Cheddar cheese
1 (4 ounce) can chopped green chile peppers
½ cup finely chopped onion
⅓ cup milk
1 egg, beaten
2 teaspoons chili powder
½ teaspoon salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.
  • Combine corn, corn muffin mix, Cheddar cheese, green chile peppers, onion, milk, egg, chili powder, and salt in a medium bowl. Mix with a spoon until just combined.
  • Spoon batter into the prepared muffin tin.
  • Bake in the preheated oven until golden brown and set, 25 to 30 minutes.

Nutrition Facts : Calories 166.3 calories, Carbohydrate 22.5 g, Cholesterol 26.3 mg, Fat 6.6 g, Fiber 2.4 g, Protein 5.6 g, SaturatedFat 2.9 g, Sodium 607.4 mg, Sugar 2.1 g

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