Bacon-Jalepeño Cheesy Corn Muffins

Bacon-Jalepeno Corn MuffinsI suppose I just felt like making something a little bit manly.  It was looking a little too flowery and sparkly around here, all those dang colored sprinkles.  So, I thought we’d just inject a little testosterone into this-here blog.  And how better to do that than to add a little pork–and cheese?  Really, these are total man food–man muffins, if you will.  Make them for your hubby, or for your kids, or for yourself if you feel like eating in sweatpants, sprawled on the sofa with your hair disheveled and your legs totally un-crossed.  Either way, enjoy!

Ingredients:
1/2 c Cornmeal
1 1/2 c Flour
4 Tbs Confectioners’ Sugar
2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1/4 tsp Garlic Powder
1/2 tsp Chili Seasoning
1/2 c Shredded Pepper Jack Cheese
1/4 c Shredded Cheddar Cheese
1/4 c Crumbled Bacon
1 c Milk
2 Eggs
1/4 c Canola Oil
1/4 c Chopped Jalepeño

Directions:
Preheat oven to 400.  Prepare your muffin pans by inserting some totally manly (perhaps cowboy-themed?) paper liners, then set aside.

Whisk together the cornmeal, flour, confectioners’ sugar, baking powder, baking soda, salt, garlic powder, and chili seasoning in a large bowl.  Sit in the cheeses and bacon.  In a medium bowl, combine the milk, eggs, oil, and jalepeño.  Add these combined wet ingredients to the flour mixture, stirring just until incorporated.

Spoon the manly batter into your prepared muffin cups and bake for 18-20 minutes…until you can stab one with a toothpick and have it emerge reasonably clean.

Yield: About 12 Muffins

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