Savoury baking at its best! These cheesy, salty mini cornbreads are punched up with the addition of jalapeno pepper.
Preheat the oven to 400ºF. Liberally grease 12 muffin cups or mini cast-iron skillets with cooking spray or oil.
Put the bacon in a skillet over medium heat and cook until browned and crisp, about 7 minutes. Set the bacon aside to cool on a paper towel-lined plate, then chop finely. Reserve the grease in the skillet for the glaze.
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt and baking soda. In a separate bowl, mix together the buttermilk, oil, whole egg and egg yolk. Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the cheese, jalapeno and reserved bacon until just incorporated.
Scoop the batter into the prepared muffin cups. Bake until the edges are crispy and the tops are golden brown, 12 to 15 minutes.
While the cornbread bakes, prepare the glaze. In the skillet that you cooked the bacon in, add the bourbon to the saved fat and bring to a boil (the bourbon may flame!). Add the honey and stir. Strain the glaze through a fine-mesh sieve and set aside.
When the cornbread is out of oven and still hot, brush the glaze on the tops of each muffin.