Cheddar, Jalapeno & Bacon Cornbread Muffins

Cheddar, Jalapeno & Bacon Cornbread Muffins on a marble board.

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


  • 4 slices all-natural bacon, chopped
  • 1 ½ cups flour*
  • 1 cup coarse cornmeal
  • 2 teaspoons baking powder
  • ½ teaspoon coarse salt
  • 6 tablespoons butter, softened
  • ½ cup granulated sugar
  • 2 large eggs
  • 2 cups low fat buttermilk or 1 ½ cups milk
  • 1 cup shredded mild or sharp cheddar cheese
  • 1 medium jalapeno, seeded, ribbed and minced
  • Soft salted butter and honey, for serving


  1. Preheat oven to 350 degrees. Line a muffin tin with muffin liners. Set aside.
  2. 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.
  3. In a medium bowl, whisk together flour, cornmeal, baking powder and salt.
  4. 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.
  5. 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.
  6. 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