Bacon Chile Cornbread Mini Muffins Recipes

BACON CORN MUFFINS WITH ORANGE BUTTER

Steps:

• For the muffins: Preheat the oven to 375 degrees F. Spray a mini muffin tin with nonstick cooking spray.
• Add the bacon to a medium skillet over medium heat and cook, stirring occasionally, until the bacon is crispy, about 5 minutes. Pour the bacon and fat into a bowl and let cool slightly.
• Whisk together the cornmeal, flour, sugar, baking powder and salt in a large bowl. Add the buttermilk, oil and egg to the bowl with the bacon and whisk together. Stir the milk mixture into the dry mixture and pour the combined batter into the prepared mini muffin tin, filling just to the top of the cups. Bake until a toothpick inserted in the center comes out clean, 10 to 15 minutes.
• For the orange butter: While the muffins are cooking, combine the butter, agave and zest in a medium bowl with a pinch of salt and stir until completely combined.
• Serve the muffins with fresh orange butter.

HOLIDAY BAKING: BACON CHILE CORNBREAD MINI-MUFFINS

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with foil and top with a wire baking rack sprayed with nonstick cooking spray. Lay bacon flat on the baking rack.
• In a small bowl, combine the brown sugar and cayenne pepper; stirring well. Spoon brown sugar mixture on top of the bacon slices and bake for 10 to 15 minutes or until done. Let cool and break into small pieces. You will want ¾ cup of bacon pieces when done.
• Reduce oven temperature to 350 degrees. Line 24 mini muffin cups or spray with nonstick cooking spray.
• In a medium bowl, whisk together buttermilk, Land O'Lakes butter and eggs. Set aside.
• In a large bowl, mix together flour, cornmeal, baking powder and salt. Add wet ingredients and stir until smooth. Stir in ½ cup of four cheese blend, ½ cup of grated Parmesan, ¾ cup of bacon pieces and the chile pieces. Stir well.
• Divide batter evenly among the prepared muffin cups. Sprinkle with remaining cheese. Bake at 350 degrees for approximately 20 minutes. Cool for 5 minutes in the pan and then transfer to a wire cooling rack. Serve warm or at room temperature.

BACON CHILE CORNBREAD MINI MUFFINS

Steps:

• For the complete recipe, additional pictures and a printable recipe format, please visit the blog Just Us Four at this direct link: http://www.justusfourblog.com/2013/12/bacon-chile-cheese-cornbread-mini-muffins/

CORNBREAD WITH CHILES AND BACON

Steps:

• Heat oven to 375°F. Spray 8- or 9-inch square pan with cooking spray.
• In medium bowl, stir together cornbread mix, melted butter, egg and milk just until moistened (batter will be lumpy). Stir in chiles and half of the bacon and cheese. Pour into pan. Sprinkle remaining bacon and cheese over batter.
• Bake 16 to 18 minutes or until edges are golden brown. Cut into squares; serve warm.

MINI BACON-JALAPENO-ONION CORN MUFFINS

Steps:

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

MINI CORN AND BACON MUFFINS

Steps:

• Fry the bacon and then chop/dice.
• Sift the flour, cornmeal, salt and baking powder into a bowl.
• Add lots of freshly ground black pepper.
• Add chopped spring onions, corn, parsley, eggs, milk, oil and honey to the dry ingredients and FOLD in (Stir until just mixed- do NOT beat!).
• Place tablespoons of mixture into well greased patty tins.
• Sprinkle the top of 8- with poppy seeds, 8-with toasted sesame seeds and 8- with mustard seeds.
• Sprinkle a little paprika over them all.
• Bake in very hot oven (220-230'C) for 15 minutes.