Smoked Jalapeño Bacon Cornbread Muffins are a delicious twist on traditional cornbread, with smoky, spicy, and savory flavors. The combination of crispy bacon, smoky heat from jalapeños, and the sweetness of cornbread makes for a perfect side dish or snack. Here’s a simple recipe to make them at home:
Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika (optional for extra smokiness)
- 2 large eggs
- 1 cup buttermilk
- 1/4 cup milk
- 1/4 cup melted butter
- 1 cup cooked bacon, crumbled (about 6–8 slices)
- 2-3 jalapeños, seeds removed and finely chopped (adjust to desired spice level)
- 1 cup shredded sharp cheddar cheese (optional)
- Smoked sea salt (optional for extra flavor)
Instructions:
- Preheat the oven: Preheat your oven to 375°F (190°C). Grease or line a muffin tin with paper liners (this recipe should make about 12 muffins).
- Cook the bacon: In a skillet, cook the bacon over medium heat until crispy. Remove from the pan and drain on paper towels. Once cool enough to handle, crumble the bacon into small pieces and set aside.
- Prepare the dry ingredients: In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, salt, garlic powder, and smoked paprika (if using). Whisk to combine and ensure there are no lumps.
- Mix the wet ingredients: In a separate bowl, whisk together the eggs, buttermilk, milk, and melted butter until smooth.
- Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix—it’s okay if the batter is a little lumpy.
- Add the bacon, jalapeños, and cheese: Fold in the crumbled bacon, chopped jalapeños, and shredded cheddar cheese (if using). Mix until evenly distributed.
- Fill the muffin tin: Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake the muffins: Place the muffin tin in the oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown.
- Cool and serve: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. If desired, sprinkle with smoked sea salt on top for extra flavor.
Tips:
- Adjust the spice level: If you want a milder muffin, use fewer jalapeños or remove the seeds entirely. For more heat, leave some seeds in or add a dash of hot sauce to the batter.
- Smoked flavor: If you want even more smoky flavor, you can add smoked cheddar or use a bit of liquid smoke in the batter.
- Make ahead: These muffins can be stored in an airtight container for 2-3 days, or frozen for longer storage. Simply reheat in the oven before serving.
These Smoked Jalapeño Bacon Cornbread Muffins are a great addition to any meal, from chili to barbecue, or even as a tasty snack on their own. Enjoy!