Bacon Cheddar Jalapeno Corn Muffins

Course: Breads-Rolls

Cuisine: Tex-Mex

Prep Time: 12

Cook Time: 20

Total Time: 32

Servings: Muffins

Calories: 311.7kcal

These savory Bacon Cheddar Jalapeño Corn Muffins are moist, cheesy, and packed with crispy bacon, sharp cheddar, creamed corn, and fresh jalapeño. Easy to make and perfect with chili, barbecue, soups, Tex-Mex meals, or brunch.

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US Customary - Metric

Ingredients

17 oz. Muffin mix Jiffy Mix is our choice, 2 boxes,
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

Instructions

Preheat oven to 400 ° F.
In a large 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 , suggest let it cool to avoid affecting the eggs and 14.75 oz creamed corn and stir until just combined. Do not overmix.
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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