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Bacon-Chili Cornbread

Bacon-Chili Cornbread
YIELDS
12 servings

A unique treat that’s truly indulgent! Diced crisp bacon and jalapeno peppers baked into cornbread muffins and served warm.

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Ingredients

3
slices bacon, diced
2
eggs
1
cup creamed corn
8
oz sour cream
¼
cup grapeseed or corn oil
½
cup all purpose flour
½
cup yellow cornmeal
cup granulated sugar
2
Tbsp baking powder
1
tsp salt
2
Tbsp chopped parsley
¼
cup chopped green onions
6
jalepenos, roasted, seeded and diced
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Directions

Step 1

Preheat oven to 350 F.

Step 2

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.

Step 3

Lightly grease a muffin tin.

Step 4

In a large bowl combine eggs, creamed corn, sour cream and oil.

Step 5

In another large bowl combine flour, cornmeal, sugar, baking powder and salt.

Step 6

Add dry mixture to egg/corn mixture and mix well.

Step 7

Stir in the crisp bacon, green onions and the roasted jalapenos.

Step 8

Pour batter into greased muffin tins and bake until golden brown, about 30 – 40 minutes.

Step 9

Remove from oven and allow to rest before removing from muffin tin.

Step 10

Serve warm.

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My rating for Bacon-Chili Cornbread
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