Sweet and savory with a hint of heat- these moist tasty cornbread muffins go great with a creamy pasta, chili, bbq, or just by themselves!
1 ½ cup yellow cornmeal
1/2 cup unbleached all-purpose flour
1 tbs. baking powder
1 ½ tsp. garlic powder
1 tsp. salt
¼ cup granulated sugar
¼ cup butter or earth balance buttery spread, melted
2 tbs. canola oil or vegetable oil
1 cup soymilk or milk of choice
½ cup bacon slices, (approximately 8 slices) cooked to desired crispiness then chopped
¼ cup fresh jalapenos, diced (deveined &deseeded for less heat)
¼ cup honey
3 tbs. butter or earth balance buttery spread
12 cup muffin pan
Preheat oven to 400 degrees and grease muffin tin.
In a small pot heat honey and butter or low heat and simmer until bubbles start to form covering the surface of the pot, stirring occasionally. Remove from heat and set aside.
Dry Ingredients: In a large mixing bowl sift flour, corn meal, baking powder, salt, and garlic powder. Create a well in the center of the bowl.
Wet ingredients: In a medium mixing bowl lightly whisk eggs, add milk, butter and oil, and stir/whisk just until combined.
Pour the wet ingredients, bacon, and jalapenos into the well in the dry ingredients bowl. With a spatula stir/mix until just combined. Don’t over mix!
Scoop batter into each muffin cup, filling to the top.
Bake in the oven for 15 minutes.
Once cooked allow to cool for a few minutes then remove and brush tops of cornbread with honey butter glaze. Dunk them in the honey butter as you eat them too! Serve warm.
Serves: 12 cornbread muffins
Adriana’s tip: Want an extra bacony muffin add a ¼ cup more bacon. Also, finely sliced green onions go great with the jalapeno and bacon duo!