Cooked - Buttermilk Cornbread Muffins With Bacon, Jalapeño, White Cheddar And Chives

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Buttermilk Cornbread Muffins With Bacon, Jalapeño, White Cheddar And Chives

1.0

¾ cup (128 g) cornmeal

2 ¼ cups (320 g) all-purpose flour

¼ cup (85 g) honey

3 tsp (1 Tbsp) (12 g) baking powder

¾ tsp (3 g) baking soda

1 tsp (2 g) paprika (optional)

¾ tsp (4 g) salt

½ cup (120 ml) neutral oil

4 ½ Tbsp (63 g) unsalted butter, melted

3 large eggs

2 cups (480 ml) buttermilk

1 small bunch (about ¼ cup or 15 g) chives, finely chopped

6 strips (about 100 g) bacon, par-cooked and chopped

3 (about 45 g) jalapeños, finely chopped

1 ½ cups (170 g) shredded white cheddar

Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease lightly.
Mix dry ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, paprika (if using), and salt.
Mix wet ingredients: In another bowl, whisk together the oil, melted butter, eggs, honey, and buttermilk until well combined.
Combine: Pour the wet mixture into the dry ingredients and gently fold until just combined (do not overmix).
Add mix-ins: Fold in the chives, bacon, jalapeños, and cheese if using.
Fill muffin tin: Divide the batter evenly among the muffin cups, filling each about ¾ full.
Bake: Place in the oven and bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
Cool & serve: Let muffins cool for 5–10 minutes before removing from the tin. Serve warm.

Course🥞Breakfast

Diets🥩Carnivore...

Category🧁Muffins

Cuisine🇺🇸American

Occasions🥐Brunch📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 25m

Created 33 weeks ago

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