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.

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Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
48
Yield:
48 mini muffins
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Spray 48 mini muffin tin cups with nonstick cooking spray.

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  • 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.

Cook's Note:

Nonfat buttermilk works fine in this recipe if you're watching your fat grams.

Nutrition Facts

45 calories; protein 1.8g; carbohydrates 4g; fat 2.5g; cholesterol 17.5mg; sodium 98.5mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/28/2019
"Gourmet Hush Puppies" if you don't have muff-tin. Tips: soak cornmeal in the milk for 10 or 15 min. you may want less sugar after combine all ingredients listed add enough flour (about 1/2 cup) just a little at a time until you can roll dough in small little "footballs". Fry in hot oil just like any other hush puppy. Goooood! Read More
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