Well, maybe not ice cream..or jello… or candy (sorry, chocolate bacon lovers) Yeah yeah, I know, there actually IS bacon ice cream and bacon candy but there are some things I just can NOT get behind. I am however still petitioning congress to make bacon, cheeses of all kinds, wine and chocolate part of the government supported food plans. For some reason whenever I call or write though, no one is ever in the office anymore. I can’t imagine why.
I’ve mentioned before that I love corn bread. I prefer it the southern way a la no or very little sugar. But I will eat it with sugar too so long as it’s not heavily sweetened. As the saying goes, if I want cake, I’ll eat cake. If I want cornbread, I’ll eat cornbread. Hold
most of the sugar please.
You really have to forgo the sugar if you’re making a cornbread with add ins like this one. I added a couple of tablespoons to help with color but that’s it. This was based on Ina Gartens corn muffin recipe and I have to say, even had I been making it plain, I couldn’t have brought myself to add the full cup of sugar she called for. Really? A full cup!?
But this way? Say yummy with me! C’mon… say it! SAY IT DARN IT OR NO RECIPE!!
Erhmmm, sorry. I’m calm now.
Really though. This is deewishith as my three year old would say. Corn muffins chock full of fresh corn (frozen this time of year… but please don’t use canned. I’ll cry.) , bacon, cheddar cheese and diced jalapenos.
These are spicy and bacony and cheesy and corny and any other good eee’s you can think of.
So next time you want a corn muffin, give these a try. I promise; you will NOT be disappointed.
Spicy Cheddar, Bacon & Jalapeno Double Corn Muffins
- 3 cups all purpose flour
- 2 tablespoons sugar
- 1 cup cornmeal
- 2 tablespoons baking powder
- 1 1/2 teaspoons salt
- 1 1/2 cups whole milk
- 1 1/2 sticks (3/4 cup) unsalted butter, melted and cooled
- 4 tablespoons bacon drippings from the cooked bacon
- 3 eggs
- 1 lb bacon, cooked and crumbled (reserve 4 tablespoons drippings)
- 2 cups frozen corn, thawed and drained
- 2 cups grated sharp cheddar
- 2 tablespoons diced pickled jalapenos (you could sub fresh. I like the jarred pickled because they have flavor, not just heat).
- Preheat oven to 350 degrees. Grease or line 24 regular size muffin cups
- In a large bowl, combine your dry ingredients.
- In another bowl, combine the milk, eggs, butter and bacon drippings. Beat well.
- All at once, dump the wet ingredients into the dry ones. Mix just until combined.
- Fold in the corn, cheese, bacon and jalapenos. Combine JUST until thoroughly combined.
- Spoon batter into prepared cups, filling to the top.
- Bake at 350 until golden brown and crisp, about 30 minutes.
- Cool for a minute in the pan before removing them from the pan.