A unique treat that’s truly indulgent! Diced crisp bacon and jalapeno peppers baked into cornbread muffins and served warm.
Preheat oven to 350 F.
Fry bacon in a large fry pan over medium high heat. Continue to cook until bacon is crisp. Remove bacon from pan (reserve bacon drippings for chili) and allow to cool on a clean paper towel.
Lightly grease a muffin tin.
In a large bowl combine eggs, creamed corn, sour cream and oil.
In another large bowl combine flour, cornmeal, sugar, baking powder and salt.
Add dry mixture to egg/corn mixture and mix well.
Stir in the crisp bacon, green onions and the roasted jalapenos.
Pour batter into greased muffin tins and bake until golden brown, about 30 – 40 minutes.
Remove from oven and allow to rest before removing from muffin tin.