Holiday Baking Bacon Chile Cornbread Mini Muffins Recipes

HOLIDAY BAKING: BACON CHILE CORNBREAD MINI-MUFFINS

Holiday Baking: Bacon Chile Cornbread Mini-Muffins image

Number Of Ingredients 14

Ingredients

1 cup buttermilk (slightly warmed)
¼ cup Land O' Lakes butter, melted and cooled
2 eggs, room temperature
1 cup flour
1 cup fine cornmeal
2 tsp baking powder
½ tsp salt
1 red chile, finely chopped
¾ cup shredded 4 cheese blend cheddar cheese, divided
¾ cup grated Parmesan cheese, divided
Cayenne Candied Bacon {recipe also repeated below}
½ lb bacon
½ cup brown sugar
1 tsp cayenne pepper

Steps:

Preheat oven to 400 degrees. Line a baking sheet with foil and top with a wire baking rack sprayed with nonstick cooking spray. Lay bacon flat on the baking rack.
In a small bowl, combine the brown sugar and cayenne pepper; stirring well. Spoon brown sugar mixture on top of the bacon slices and bake for 10 to 15 minutes or until done. Let cool and break into small pieces. You will want ¾ cup of bacon pieces when done.
Reduce oven temperature to 350 degrees. Line 24 mini muffin cups or spray with nonstick cooking spray.
In a medium bowl, whisk together buttermilk, Land O'Lakes butter and eggs. Set aside.
In a large bowl, mix together flour, cornmeal, baking powder and salt. Add wet ingredients and stir until smooth. Stir in ½ cup of four cheese blend, ½ cup of grated Parmesan, ¾ cup of bacon pieces and the chile pieces. Stir well.
Divide batter evenly among the prepared muffin cups. Sprinkle with remaining cheese. Bake at 350 degrees for approximately 20 minutes. Cool for 5 minutes in the pan and then transfer to a wire cooling rack. Serve warm or at room temperature.

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

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

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

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