Cheddar Bacon Jalapeño Corn Muffins
The perfect side for soup season, these Cheddar Bacon Jalapeño Corn Muffins are sure to please!
Prep Time15 minutes mins
Cook Time16 minutes mins
Total Time31 minutes mins
Course: Bread
Cuisine: American, Mexican
Keyword: muffins
Servings: 14 muffins
Calories: 185kcal
Author: MaryAnn Dwyer
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 5 Tbsp. granulated sugar
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 cup buttermilk, room temperature
- 6 Tbsp. unsalted butter, melted and cooled
- 1 large egg
- 1 large egg yolk
- 1 7-oz. can corn, drained
- 1/2 cup bacon, cooked crisply and chopped
- 1/2 cup sharp cheddar cheese, shredded
- 1/4 cup jalapenos, seeded and finely chopped
Calories: 185kcal | Carbohydrates: 22g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 49mg | Sodium: 174mg | Potassium: 154mg | Fiber: 1g | Sugar: 6g | Vitamin A: 284IU | Vitamin C: 2mg | Calcium: 86mg | Iron: 1mg