Sweet and savory with a hint of heat- these
moist tasty cornbread muffins go great with a creamy pasta, chili, bbq, or just by themselves!
Preheat oven to 400 degrees and grease muffin tin.
In a small pot heat honey and butter over low heat and simmer until bubbles start to form covering the surface of the pot, stirring occasionally. Remove from heat and set aside.
Dry Ingredients: In a large mixing bowl sift flour, corn meal, baking powder, salt, and garlic powder. Create a well in the center of the bowl.
Wet ingredients: In a medium mixing bowl lightly whisk eggs, add milk, butter and oil, and stir/whisk just until combined.
Pour the wet ingredients, bacon, and jalapenos into the well in the dry ingredients bowl. With a spatula stir/mix until just combined. Don’t over mix!
Scoop batter into each muffin cup, filling to the top.
Bake in the oven for 15 minutes.
Once cooked allow to cool for a few minutes then remove and brush tops of cornbread with honey butter glaze. Serve warm.
Serves: 12 cornbread muffins
Add a 1/4 cup more bacon for an extra bacony muffin! Also, you can add finely sliced green onions to the mix- it goes great with the jalapeno and bacon duo!
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