Best Bacon Chile Cornbread Mini Muffins Recipes

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MINI BACON-JALAPENO-ONION CORN MUFFINS



Mini Bacon-Jalapeno-Onion Corn Muffins image

These delicious, cheesy little corn muffins are loaded with kicks of bacon, jalapeno, and onion. Really good with chili or finger food for a game day party snack board.

Provided by lutzflcat

Categories     Meat and Poultry Recipes     Pork     Bacon     Appetizers

Time 35m

Yield 48

Number Of Ingredients 14

cooking spray
1 cup yellow cornmeal
2 tablespoons white sugar
1 teaspoon baking soda
¾ teaspoon salt
½ cup minced jalapeno peppers
½ cup minced onion
1 clove garlic, minced
4 tablespoons butter, melted
1 cup frozen corn, thawed
1 cup buttermilk
3 eggs, lightly beaten
5 slices crispy bacon, crumbled
6 ounces shredded Monterey Jack cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray 48 mini muffin tin cups with nonstick cooking spray.
  • Mix cornmeal, sugar, baking soda, and salt together in a large bowl. Stir in jalapenos, onion, and garlic. Add melted butter and mix well.
  • Stir corn, buttermilk, eggs, and bacon into the cornmeal mixture until incorporated. Add shredded Monterey Jack cheese and mix batter well.
  • Use a 1-tablespoon cookie scoop to fill muffin cups about 3/4 full with batter.
  • Bake in the preheated oven until puffed and golden brown, 18 to 20 minutes. Remove from muffin tins and cool on a rack.

Nutrition Facts : Calories 44.9 calories, Carbohydrate 4 g, Cholesterol 17.5 mg, Fat 2.5 g, Fiber 0.3 g, Protein 1.8 g, SaturatedFat 1.4 g, Sodium 98.5 mg, Sugar 1.1 g

CHEESY CHILE MUFFINS



Cheesy Chile Muffins image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 40m

Yield 24 muffins

Number Of Ingredients 9

1/2 cup (1 stick) butter, plus more for greasing tins
4 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons salt
1 1/4 cups milk (whole milk is best)
1/2 cup vegetable oil
2 large eggs
2 cups grated sharp Cheddar
One 4.5-ounce can diced green chiles

Steps:

  • Preheat the oven to 375 degrees F. Grease two 12-cup muffin tins with butter.
  • Sift together the flour, baking powder and salt in a medium bowl. Using a pastry cutter, cut in the butter until all combined. Whisk together the milk, oil and eggs in a separate bowl. Combine the flour mixture, milk mixture, Cheddar and green chiles in a large bowl. Stir gently until combined.
  • Spoon the batter into the prepared tins. Bake until golden, 20 to 22 minutes. Remove from the tins and serve warm.

BACON CORN MUFFINS WITH ORANGE BUTTER



Bacon Corn Muffins with Orange Butter image

Provided by Trisha Yearwood

Categories     side-dish

Time 35m

Yield 10 to 12 servings (makes 24 mini muffins)

Number Of Ingredients 14

Nonstick cooking spray, for the muffin tin
4 slices bacon, chopped
1 cup yellow cornmeal
1/2 cup all-purpose flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1 cup buttermilk
2 tablespoons vegetable oil
1 large egg, lightly beaten
8 tablespoons (1 stick) unsalted butter, at room temperature
1 tablespoon light agave syrup
1 tablespoon orange zest
Kosher salt

Steps:

  • For the muffins: Preheat the oven to 375 degrees F. Spray a mini muffin tin with nonstick cooking spray.
  • Add the bacon to a medium skillet over medium heat and cook, stirring occasionally, until the bacon is crispy, about 5 minutes. Pour the bacon and fat into a bowl and let cool slightly.
  • Whisk together the cornmeal, flour, sugar, baking powder and salt in a large bowl. Add the buttermilk, oil and egg to the bowl with the bacon and whisk together. Stir the milk mixture into the dry mixture and pour the combined batter into the prepared mini muffin tin, filling just to the top of the cups. Bake until a toothpick inserted in the center comes out clean, 10 to 15 minutes.
  • For the orange butter: While the muffins are cooking, combine the butter, agave and zest in a medium bowl with a pinch of salt and stir until completely combined.
  • Serve the muffins with fresh orange butter.

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