The perfect side for soup season, these Cheddar Bacon Jalapeño Corn Muffins are sure to please!
Preheat oven to 425 degrees. Line standard muffin tin with paper liners or spray with nonstick cooking spray. Set aside.
In a large bowl, whisk together flour, cornmeal, granulated sugar, baking powder, baking soda and salt until well combined,
In a medium bowl, whisk together buttermilk, melted butter, egg and egg yolk until well combined.
Add the wet ingredients to the dry ingredients and mix until just combined. Batter will be lumpy. Stir in the corn, bacon, jalapenos and shredded cheese. Divide the batter evenly in the prepared pan. (batter will make about 12-14 muffins) Bake at 425 degrees for 5 minutes, then turn the oven down to 350 degrees for 11 minutes or until tester inserted in center of muffin comes out clean. Let muffins cool in pan on wire rack for 5 minutes before removing. Repeat with remaining batter.