Ingredients for Jalapeno And Bacon Cornbread Muffins
- 4 slices bacon
- 1/4 cup Crisco
- 2 large eggs
- Onion
- Pickled Jalapeno Peppers
- Jalapeno Juice
- 2 tablespoons sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon cumin
- 1/4 teaspoon black pepper
- 1 1/2 cups cornmeal
- 1 cup buttermilk
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Jalapeno And Bacon Cornbread Muffins? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Jalapeno And Bacon Cornbread Muffins
- Preheat oven to 425°F (220°C).
- Fry 4 slices of bacon in a skillet over medium heat until crisp. Remove bacon and place on paper towels to drain.
- Crumble bacon and set aside. Reserve 2 tablespoons of bacon fat; pour remaining fat into a bowl and set aside.
- Melt 1/4 cup Crisco and 2 tablespoons of reserved bacon fat in the same skillet over medium heat.
- Grease a 12-cup muffin tin with the remaining bacon grease. Place the muffin tin in the preheated oven for 5 minutes to heat.
- In a large bowl, whisk together 2 large eggs.
- Add 1/2 cup crumbled bacon, 1/2 cup chopped onion, 1/2 cup chopped jalapenos (remove seeds for less heat), 1/4 cup pickling juice, 2 tablespoons sugar, 1 teaspoon baking soda, 1 teaspoon salt, 1/2 teaspoon cumin, and 1/4 teaspoon black pepper. Stir well to combine.
- Add 1 1/2 cups cornmeal and 1 cup buttermilk. Stir to combine.
- Add the hot Crisco-bacon fat mixture to the batter and stir until just combined.
- Remove the hot muffin tin from the oven.
- Fill each muffin cup about 2/3 full with batter.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
12g
Fat
17g
Carbs
6g
