Jalapeno And Bacon Cornbread Muffins Recipes

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SUNNY'S EASY BACON AND CHEESE STUFFED CORN MUFFINS WITH JALAPENO JELLY GLAZE



Sunny's Easy Bacon and Cheese Stuffed Corn Muffins with Jalapeno Jelly Glaze image

Provided by Sunny Anderson

Categories     side-dish

Time 40m

Yield 12 servings

Number Of Ingredients 12

Two 8.5-ounce boxes cornbread or corn muffin mix
2/3 cup whole milk
1 teaspoon smoked paprika
4 strips crisp-cooked bacon, patted dry and chopped
2 large eggs (or according to cornbread box instructions, remembering to double)
2 scallions, white and green parts, finely chopped
Zest of 1 lime
1 cup shredded mozzarella cheese
3 slices pepper jack cheese, each cut into 4 pieces
1/4 cup jalapeno jelly
1 tablespoon fresh lime juice
1 tablespoon salted butter

Steps:

  • For the batter and filling: Preheat the oven to 400 degrees F.
  • In a large bowl, add the cornbread mix. In a medium bowl, whisk the milk, paprika, bacon, eggs, scallions and lime zest. Fold the egg mixture into the cornbread mix. Let rest 5 minutes.
  • In a 12-cup muffin tin lined with muffin liners, divide half of the batter among all 12 cups. Then add the mozzarella in an even layer and top each with a piece of pepper jack. Gently press down to make everything even. Pour over the remaining batter and spread evenly. Bake until the tops are golden, about 20 minutes.
  • For the glaze: Meanwhile, in a small pot, add the jelly, lime juice, butter and a splash of water. Heat until the mixture begins to simmer.
  • Remove the muffins from the oven and immediately pour a spoonful of the glaze over the top of each. Serve warm.

FAVORITE JALAPENO CORN MUFFINS



Favorite Jalapeno Corn Muffins image

Honey butter tastes so yummy spread over these hot and snappy muffins. They're delicious with soups, stews and chili. -Mary Thomas, Hugo, Minnesota

Provided by Taste of Home

Time 35m

Yield 8 muffins.

Number Of Ingredients 16

1/2 cup all-purpose flour
1/2 cup cornmeal
4-1/2 teaspoons brown sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
Dash pepper
1 large egg
1/3 cup sour cream
1/4 cup 2% milk
1 tablespoon canola oil
1 can (8-3/4 ounces) whole kernel corn, drained
1/2 to 1 jalapeno pepper, minced
HONEY BUTTER:
1/4 cup butter, softened
2 tablespoons honey

Steps:

  • In a small bowl, combine the first seven ingredients. In another bowl, combine the egg, sour cream, milk and oil. Stir into dry ingredients just until moistened. Stir in corn and jalapeno., Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 400° for 14-16 minutes or until a toothpick inserted in the center comes out clean. In a small bowl, combine honey butter ingredients. Serve with warm muffins.

Nutrition Facts : Calories 175 calories, Fat 7g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 277mg sodium, Carbohydrate 24g carbohydrate (9g sugars, Fiber 1g fiber), Protein 4g protein.

BACON CHEDDAR JALAPENO CORNBREAD



Bacon Cheddar Jalapeno Cornbread image

This is the result of combining a number of my favorite cornbread recipes. The first time I made it, I had people begging for the recipe. The problem was that it didn't exist, as I had just improvised it as I went along. Here's my attempt to put it down in words.

Provided by Steve de Eyre

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 1h10m

Yield 12

Number Of Ingredients 12

5 slices bacon
3 cups all-purpose flour
1 cup yellow cornmeal
¼ cup white sugar
2 tablespoons baking powder
2 teaspoons kosher salt
1 cup milk
1 cup buttermilk
1 cup unsalted butter, melted
3 extra large eggs, lightly beaten
1 (8 ounce) package shredded sharp Cheddar cheese
3 jalapeno peppers, diced

Steps:

  • Fry bacon in a large cast-iron skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate; reserve remaining bacon grease in skillet. Crumble bacon.
  • Preheat oven to 350 degrees F (175 degrees C). Place skillet with bacon grease in oven.
  • Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Whisk milk, buttermilk, butter, and eggs in another bowl; stir milk mixture into flour mixture until just combined. Batter will be slightly lumpy. Fold in Cheddar cheese and jalapeno peppers. Allow batter to rest at room temperature for 10 minutes.
  • Pour batter into hot skillet and sprinkle with crumbled bacon, gently pressing bacon into batter.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan for 10 minutes before slicing.

Nutrition Facts : Calories 445.2 calories, Carbohydrate 40.3 g, Cholesterol 120.9 mg, Fat 25.7 g, Fiber 1.4 g, Protein 13.5 g, SaturatedFat 15.1 g, Sodium 928.8 mg, Sugar 6.7 g

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

JALAPENO AND BACON CORNBREAD MUFFINS



Jalapeno and Bacon Cornbread Muffins image

Make and share this Jalapeno and Bacon Cornbread Muffins recipe from Food.com.

Provided by ellie_

Categories     Quick Breads

Time 50m

Yield 12 muffins

Number Of Ingredients 13

8 slices bacon
2 tablespoons Crisco or 2 tablespoons other vegetable shortening
2 eggs
1 small onion, chopped
5 pickled jalapeno peppers, stemmed, drained and chopped
1 tablespoon jalapeno juice
1 tablespoon sugar
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon pepper
2 cups cornmeal
1 1/2 cups buttermilk

Steps:

  • Preheat oven to 425-degrees F.
  • Fry bacon in a skillet over medium heat until crisp (10-15 minutes).
  • Transfer bacon to paper towels to drain.
  • Crumble bacon and set aside.
  • Pour bacon fat into a bowl and set aside.
  • Melt Crisco and 2 tablespoons of the bacon fat together in the same skillet over medium heat.
  • Grease a muffin tin with remaining bacon grease and transfer to oven so muffin tin will be hot.
  • In a large bowl beat eggs.
  • Add bacon, onions, jalapenos, pickling juice, sugar, baking soda, salt, cumin and pepper and stir well to combine.
  • Add cornmeal and buttermilk and stir to combine.
  • Add the hot fat (from the skillet) and stir until combined.
  • Remove muffin tin from oven.
  • Pour batter into muffin tins.
  • Bake or 15-20 minutes or until done and toothpick comes clean.

JALAPENO CORNBREAD MUFFIN



Jalapeno Cornbread Muffin image

Provided by Food Network

Time 40m

Yield 6 muffins

Number Of Ingredients 15

1 cup pastry flour
1/2 cup yellow cornmeal
1/8 cup granulated sugar
1/3 tablespoon baking powder
1/3 teaspoon baking soda
1/3 teaspoon salt
5 ounces buttermilk
1/3 cup shredded Cheddar
1/3 cup shredded Monterey Jack cheese
1/8 cup chopped jalapenos
2 green onions, sliced
1 large egg
1/4 bunch fresh cilantro, chopped
1/4 cup melted butter
Nonstick cooking spray, for the muffin tin

Steps:

  • Preheat the oven to 350 degrees F.
  • Sift flour, cornmeal, sugar, baking powder, baking soda and salt together in a large bowl. Combine buttermilk, Cheddar, Monterey Jack, jalapenos, green onions, egg, cilantro and melted butter in a medium bowl. Fold wet ingredients into dry ingredients with a rubber spatula until just combined. (Do not overmix.)
  • Spray a muffin tin with cooking spray. Evenly fill 6 muffin cups to the top. Bake for 20 minutes.

BACON-CHEDDAR-JALAPEñO MUFFINS



Bacon-Cheddar-Jalapeño Muffins image

You only need one bowl to mix this easy, cheesy, savory-and-sweet corn muffins.

Provided by Margarita Manzke

Categories     Summer     Bake     Muffin     Corn     Cornmeal     Bacon     Cheese     Cheddar     Jalapeño

Yield Makes 12 muffins

Number Of Ingredients 14

150g (¾ cup) fresh corn kernels or thawed frozen corn kernels
3 slices thick-cut bacon, cut into ¼-inch pieces
150g (1 cup plus 3 Tbsp) all-purpose flour
115g (½ cup plus 1 Tbsp) granulated sugar
75g (½ cup) cornmeal
95g (¾ cup plus 2½ Tbsp) dried milk powder
12g (1 Tbsp) baking powder
5g (1 tsp) fine sea salt
2 eggs, whisked
90ml (¼ cup plus 2 Tbsp) canola oil
150ml (½ cup plus 2 Tbsp) water
60g (¾ cup) grated cheddar cheese, plus more for topping
1 jalapeño, seeded and diced (40g / ¼ cup)
5g (¼ bunch) chives, chopped

Steps:

  • Preheat the oven to 350°F.
  • Place the corn on a baking sheet and roast in the oven for 15 minutes, until the kernels have toasty brown spots. Set aside to cool.
  • Line a plate with paper towels.
  • Cook the bacon in a frying pan over medium heat, stirring occasionally, until the fat has been rendered and the edges are golden brown, 6 to 8 minutes. Using a slotted spoon, transfer the bacon to the paper towels to drain. Set aside.
  • Coat a muffin pan with cooking spray and set aside.
  • Put the flour, granulated sugar, cornmeal, milk powder, baking powder, and salt in a large bowl and mix to combine. Make a well in the center and add the eggs, oil, and water; mix until well incorporated.
  • Add the corn, cheese, jalapeño, and chives; mix gently just until incorporated.
  • Spoon a scant 75g (⅓ cup) of batter into each muffin cup. Sprinkle the tops with additional cheese and the bacon.
  • Bake the muffins until golden brown around the edges and a cake tester or toothpick inserted in the center comes out clean, about 20 minutes, rotating the pan after 10 minutes to ensure even baking. Remove the muffins from the pan and cool completely on a cooling rack. Serve immediately or store in an airtight container at room temperature for 1 day (or in the refrigerator for up to 3 days).

JALAPENO CORN-BREAD MUFFINS



Jalapeno Corn-Bread Muffins image

Provided by Craig Claiborne And Pierre Franey

Categories     side dish

Time 45m

Yield Eight muffins

Number Of Ingredients 15

1 cup sifted flour
1 cup cornmeal, preferably stone ground
1 tablespoon sifted baking powder
1 teaspoon dried hot red-pepper flakes
1/2 teaspoon salt, if desired
1 1/2 teaspoons ground cumin
2/3 cup sour cream
2/3 cup milk
2 tablespoons melted butter
1 large egg
1/3 cup finely diced hot chilies, preferably poblanos, available in markets that cater to a Spanish-speaking clientele, or use fresh or canned jalapenos
1/3 cup finely diced green onions or scallions
1/3 cup drained canned corn kernels
1 3/4 cups finely grated sharp Cheddar cheese
Melted butter or liquid bacon fat for greasing muffin tins

Steps:

  • Preheat the oven to 375 degrees.
  • In a mixing bowl, combine the flour, cornmeal, baking powder, pepper flakes, salt and cumin, and blend well.
  • In a separate mixing bowl, add the sour cream and milk, and blend well with a wire whisk. Beat in the melted butter and egg.
  • Add the liquid ingredients to the cornmeal mixture and blend well. Add the chilies, green onions, corn and cheese. Blend thoroughly.
  • Grease the inside of eight half-cup muffin tins. Spoon equal portions of the batter into each greased tin. The batter may be a bit higher than the top of the tins.
  • Place in the oven and bake 25 minutes. Ideally, these muffins are best eaten hot, fresh from the oven.

Nutrition Facts : @context http, Calories 339, UnsaturatedFat 6 grams, Carbohydrate 32 grams, Fat 18 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 10 grams, Sodium 392 milligrams, Sugar 3 grams, TransFat 0 grams

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