Jalapeno and Bacon Cornbread Muffins

Total Time
50mins
Prep 20 mins
Cook 30 mins

Recipe source: Saveur (April 2004)

Ingredients Nutrition

Directions

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

4 5

Very nice combination of sweet, heat and savoury! I substituted margarine for the shortening and had to add more than was called for - my bacon only produced about 1 tablespoon of fat (must have come from a skinny pig ;-). I also omitted the sugar as I personally felt the corn would provide enough sweeteness, and I think it was a good call. The 12 muffins needed 18 minutes at 220 C, and were definitely at their prime when still warm! Thank you for the lovely recipe!