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Bacon Cheddar Jalapeno Corn Muffins

Course: Breads-Rolls

Cuisine: Mexican

Prep Time: 12

Cook Time: 20

Total Time: 32

Servings: Muffins

Calories: 311.7kcal

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Ingredients

17 oz. Muffin mix Jiffy Mix is our choice, 2 boxes, ours are available
14.75 oz creamed corn 1 standard can
2 eggs
⅔ cup buttermilk
⅔ cup milk
2 tablespoons butter unsalted, melted
6 slices bacon cooked and finely diced
3 oz cheddar cheese shredded
1 medium jalapeno finely diced

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Instructions

Preheat oven to 400 ° F.
In a mixing bowl, empty 17 oz. Muffin mix
Add the 2 eggs and stir lightly, then add the 2/3 cup buttermilk and 2/3 cup milk.
Stir everything together quickly until almost combined, add the melted 2 tablespoons butter and 14.75 oz creamed corn and stir until just combined.
Reserve a small amount each of 6 slices bacon, 3 oz cheddar cheese and 1 medium jalapeno for garish (if desired) and quickly fold in the rest.
Coat muffin tin with nonstick spray and evenly divide the batter among the cups.
Top each muffin with a little bit of the reserved bacon, cheese and jalapeno. Bake to 20 minutes, until tops are lightly golden brown and the edges just start to pull away from the sides of the muffin tin.
Allow to cool in the pan for about 5 minutes,and serve.

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Nutrition Disclaimer

Art of Cooking Recipes (Paulson Pursuits} is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.