Your favorite chili accompaniment will be these cheddar jalapeno cornbread muffins!

They're tender, buttery and have crispy bacon mixed in.

How to make cheddar jalapeno cornbread muffins

Bacon: Chopped and fried until crispy, then drain and let dry on a paper towel.
Flour: Any all-purpose flour will work.
Cornmeal: A must-have for cornbread muffins!
Baking powder: To make them fluffy.
Butter: Melted, mixed into the batter.
Sugar: To give them just a little bit of sweetness.
Eggs: To hold everything together and add to the fluff.
Buttermilk: To give that classic tang of cornbread muffins.
Cheddar: Shredded mild or sharp cheddar.
Jalapeno: Finely minced for a bit of a kick.

Preheat oven to 350 degrees. Line a muffin tin with muffin liners. Set aside.
Heat medium skillet to medium heat.
Add chopped bacon and cook, 8-10 minutes, stirring frequently, until crispy.
With a slotted spoon, transfer to a paper towel-lined plate.
In a medium bowl, whisk together flour, cornmeal, baking powder and salt.
In a separate medium bowl, beat together softened butter and sugar, then add eggs one at a time, until mixture is fluffy.
Beat in buttermilk until combined.
Slowly add dry ingredient mixture until just combined. Use a spatula to fold in bacon crumbles, shredded cheddar and minced jalapeno.
Use a cookie scoop to scoop batter into each muffin well, filling about ¾ of the way full.
Bake 18-22 minutes or until a toothpick inserted into the center of a muffin comes clean.
Let cool, then serve with butter and honey.

For the bacon: You can use pre-cooked bacon or leave it out completely.
For the flour: You can use all-purpose, whole wheat, whole wheat pastry, whole wheat white or gluten free all-purpose flour.
For the cornmeal: You can use yellow or white cornmeal.
For the butter: You can sub for oil or use a mix of oil and butter.
For the buttermilk: You can use regular milk and add a tablespoon of white vinegar.
For the cheddar: You can use mild or sharp cheddar, shredded.
For the jalapeno: You can leave if out if you don't want the heat.

To make them gluten free: Use gluten free all-purpose flour. Be sure all ingredients are gluten free.
To make them dairy free: Use a dairy free milk sub, like plain soy, almond, pea, oat, cashew, coconut or rice.
To make them vegan: Skip the bacon and cheddar and use a plant-based milk like plain soy, almond, pea, oat, cashew, coconut or rice.
- Use an egg substitute like Bob's Red Mill Egg Replacer (although I haven't tested this).
To make them nut free: This recipe does not contain nuts. Be sure all ingredients are nut free.
To make them egg free: Use an egg substitute like Bob's Red Mill Egg Replacer (although I haven't tested this).

To eat right away: Store them in an airtight container or Ziploc bag at room temperature up to 7 days.
To freeze: Store them in an airtight container or Ziploc bag in the freezer up to 2 months.
- Let them thaw at room temperature.

What to serve with cornbread muffins:

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

Buttermilk cornbread muffins with freshly shredded sharp cheddar cheese, spicy jalapenos and crispy, salty bacon.

Scale

Cook Mode Prevent your screen from going dark

Preheat oven to 350 degrees. Line a muffin tin with muffin liners. Set aside.
Heat medium skillet to medium heat. Add chopped bacon and cook, 8-10 minutes, stirring frequently, until crispy. With a slotted spoon, transfer to a paper towel-lined plate.
In a medium bowl, whisk together flour, cornmeal, baking powder and salt.
In a separate medium bowl, beat together softened butter and sugar, then add eggs one at a time, until mixture is fluffy. Beat in buttermilk until combined. Slowly add dry ingredient mixture until just combined. Use a spatula to fold in bacon crumbles, shredded cheddar and minced jalapeno.
Use a cookie scoop to scoop batter into each muffin well, filling about ¾ of the way full. Bake 18-22 minutes or until a toothpick inserted into the center of a muffin comes clean.
Let cool, then serve with butter and honey.

Cooking Tip: You can also use all-purpose, whole wheat, whole wheat pastry, whole wheat white or gluten free all-purpose flour.

Keywords: easy, healthy, whole wheat, with buttermilk, homemade, from scratch, quick