jalapeno cheddar corn muffins

Name: Jalapeno Cheddar Corn Muffins
Prep time: 5 min
Cook time: 15 min
Cuisine: Mexican
Ingredients: 1 cup(s) corn meal; 1 cup(s) flour; 1 tablespoon(s) baking powder; 1/2 teaspoon(s) salt; 1/4 cup(s) sugar; 1 cup(s) milk; 2 - eggs; 1/4 cup(s) butter, melted; 1/2 cup(s) sharp white cheddar cheese, shredded; 1/2 - jalapeno, finely diced; 1/4 cup(s) green onion, finely chopped; ## OPTIONAL:; 1/2 cup(s) bacos (imitation bacon bits) or real bacon

18 Pinches

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Hoboken, NJ

Updated on Apr 26, 2015

This recipe was sent to me by a friend! It sounds like delicious and perfect side to go with any Mexican themed meal, so I decided to share!

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prep time 5 Min

cook time 15 Min

method Bake

yield

Ingredients

1 cup corn meal
1 cup flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup sugar
1 cup milk
2 - eggs
1/4 cup butter, melted
1/2 cup sharp white cheddar cheese, shredded
1/2 - jalapeno, finely diced
1/4 cup green onion, finely chopped
OPTIONAL:
1/2 cup bacos (imitation bacon bits) or real bacon

How To Make jalapeno cheddar corn muffins

Step 1

Preheat oven to 350F.

Step 2

In a large bowl, whisk together cornmeal, flour, baking powder, salt and sugar until well combined.
Step 3

In a medium bowl whisk eggs, milk and melted butter. Pour wet ingredients into the dry and mix until combined. Stir in cheese, green onions and bacon or meat substitute of choice.
Step 4

Scoop batter into a well-greased muffin tin and bake for 15-17 minutes or until a toothpick inserted comes out clean.
Step 5

Store in the fridge for 4-5 days or freeze for up to 6 months. Be sure to reheat in the oven or microwave before serving!
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