Jalapeno and Bacon Cornbread Muffins
Indulge in the delightful fusion of savory bacon and zesty jalapenos with these moist and flavorful cornbread muffins. Perfect as a side for chili, soup, or simply enjoyed on their own, these muffins will undoubtedly become a favorite in your household. The crispy bacon combined with the warmth of jalapenos creates a satisfying treat that is easy to whip up and even easier to share.
Nutritional Information
| Nutritional Component | Amount per Serving |
|---|---|
| Calories | 195.4 |
| Total Fat | 10.9 g |
| Saturated Fat | 3.5 g |
| Cholesterol | 46.8 mg |
| Sodium | 628.9 mg |
| Total Carbohydrates | 19.4 g |
| Dietary Fiber | 1.8 g |
| Sugars | 3.2 g |
| Protein | 5.6 g |
Ingredients
| Ingredient | Quantity |
|---|---|
| Bacon | 8 slices |
| Vegetable shortening | 2 tablespoons |
| Eggs | 2 large |
| Onion | 1 medium, diced |
| Sugar | 5 tablespoons |
| Baking soda | 1 teaspoon |
| Salt | 1 teaspoon |
| Cumin | 1 teaspoon |
| Pepper | 1 teaspoon |
| Cornmeal | 1 cup |
| Buttermilk | 1 1/2 cups |
Instructions
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Preheat the Oven: Begin by preheating your oven to 425°F (220°C), allowing it to reach the right temperature for optimal baking.
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Cook the Bacon: In a skillet over medium heat, fry the bacon until it becomes crispy, which typically takes about 10-15 minutes. Once cooked, transfer the bacon to paper towels to drain the excess grease.
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Prepare the Bacon: After the bacon has cooled slightly, crumble it into small pieces and set it aside for later use.
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Reserve Bacon Fat: Carefully pour the rendered bacon fat into a bowl and set it aside; you will use this for added flavor in the muffins.
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Melt Shortening and Bacon Fat: In the same skillet you used for the bacon, melt the vegetable shortening along with 2 tablespoons of the reserved bacon fat over medium heat. This mixture will add moisture and richness to your muffins.
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Preheat Muffin Tin: While the shortening and fat are melting, grease a muffin tin with the remaining bacon grease and place it in the preheated oven to warm up. This step will help create a nice crust on the bottom of the muffins.
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Mix the Wet Ingredients: In a large mixing bowl, beat the eggs until well combined. Next, add the crumbled bacon, diced onions, diced jalapenos, pickling juice, sugar, baking soda, salt, cumin, and pepper. Stir the mixture thoroughly to ensure even distribution of ingredients.
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Combine with Cornmeal and Buttermilk: Incorporate the cornmeal and buttermilk into the wet mixture. Stir gently until just combined; be careful not to overmix, as this can affect the texture of the muffins.
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Add Hot Fat: Retrieve the warm fat from the skillet and pour it into the batter. Stir until everything is evenly incorporated. This addition of hot fat will help achieve a lovely, fluffy texture.
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Fill Muffin Tins: Carefully remove the hot muffin tin from the oven. Pour the cornbread batter into each muffin cup, filling them about three-quarters full to allow for rising.
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Bake the Muffins: Place the muffin tin back into the oven and bake for approximately 15-20 minutes. You will know the muffins are done when they are golden brown and a toothpick inserted into the center comes out clean.
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Cool and Serve: Once baked, remove the muffins from the oven and allow them to cool in the pan for a few minutes before transferring them to a wire rack. Serve warm or at room temperature, and enjoy the delightful combination of jalapeno and bacon in every bite!
These Jalapeno and Bacon Cornbread Muffins are not only quick to prepare but also bring a delightful kick to your meal, making them a perfect accompaniment to a variety of dishes. Whether enjoyed at breakfast, lunch, or dinner, they are sure to impress family and friends alike. Be sure to share your creation from lovewithrecipes.com and savor the delicious flavors!
