Corn Muffins with Cheddar, Jalapeño & Bacon

Recipe By: Calphalon Team  -  Originally Published: 10/18/2011


Cooking with corn has been popular in the U.S. for centuries, especially in the South and Southwest. It originated with the Native Americans, and carried on by the early European settlers. This corn muffin recipe has a Southwestern and Mexican influence, in its texture, taste and a little bit of heat. The really "hot" part of the jalapeno, though, is in the seeds, and they will be removed.

  • Servings: Yield 12 - 16
  • Prep Time: Less than 30 Minutes
  • Cook Time: Less than 30 Minutes
  • Level: Intermediate
  • Course: Appetizer


8 slices bacon
1/2 cup cheddar cheese, shredded
1 jalapeno pepper, seeded and minced
8 Tbsp. unsalted butter
1 cup milk
2 eggs
1 cup all-purpose flour
1 Tbsp. baking powder
1 tsp. sugar
1/4 tsp. salt
1-1/2 cups cornmeal
2 Tbsp. unsalted butter


Preheat oven to 350°F.
Preheat a 10” omelette or fry pan till the rim of the pan is hot to the touch.  Add the bacon and cook until crisp, turning once. Drain the bacon on paper towels and dice when the bacon has cooled.

Combine the bacon, cheese, jalapeno pepper in a small bowl and set aside.

Combine the butter and milk in a 1-qt. sauce pan and heat over low heat until the butter has melted. Remove from the heat.

In a small bowl, whisk the eggs lightly. In a separate larger bowl, sift the flour, baking powder, sugar and salt. Stir in the cornmeal.

Create a well in the center of the dry ingredients. Pour the eggs and milk mixture into the well. Using a fork, combine the wet and dry ingredients until just incorporated. Fold in the bacon, cheese and jalapeno pepper.

Lightly grease the cups of a 12-cup muffin pan. Divide the batter evenly among the cups. Batter should fill the cups half-way. Bake until muffins are golden brown, about 20 minutes.  Allow to cool before serving.