Jalapeno Cheddar Corn Muffins

These are amazing served with chili but could be used as a side with just about anything.



1 C All Purpose Flour

1 C Cornmeal

1/2 tsp Salt

2 tsp. Baking Powder

1/8 C Pickled Jalapenos, chopped fine (can use fresh jalapeno, seeds and membranes removed)

1 C Milk

1 Egg, beaten

3T Butter Melted

1 T Rendered Bacon Grease*

3/4 C Cheddar Cheese, shredded


-In large mixing bowl, combine flour, cornmeal, salt and baking powder.  Add egg, mix well, then add in melted butter and bacon grease, stir until well incorporated.  The mixture will be thicker than typical mixes, but don’t worry.

-Fold in jalapenos and cheese.  Grease 12 C muffin pan with butter (taking softened butter, using a paper towel coat each cup).  Spoon in mixture evenly into each cup.  You can top each uncooked muffing with a jalapeno slice if you wish .

-Bake 400 for about 20 minutes or until tops are browned.  Remove from oven and allow to sit in pan for about 5-7 minutes before removing.  Enjoy warm!

*If you don’t wish to use bacon grease, simply add in 1T of extra butter.


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