Jalapeno Corn Bread Muffin Poppers
This recipe is pretty basic, using a mixture of cornmeal, Bisquick, butter, milk, and honey. Once the recipe comes together, though, there is nothing basic about its taste. This bread bakes up super light and moist and is oh so good when slathered with melted butter. Throwing in ingredients such as jalapenos for heat, cheddar, and cream cheese along with crispy bacon creates such a burst of flavor when you pop them in your mouth that you may find it difficult to eat just one.
Ingredients
- 1 cup buttermilk
- ¼ cup butter (melted)
- 2 eggs
- ¼ cup honey
- 1 cup Bisquick
- ½ tsp baking soda
- ½ cup cheddar cheese (shredded)
- 6 strips of bacon (cooked and crumbled)
- 2 jalapeno peppers (seeded and finely diced)
- ⅓ cup cream cheese
Instructions
- In a large mixing bowl, combine one cup of buttermilk, one-quarter cup of melted butter, two eggs, and one-quarter cup of honey. Mix in one cup of cornmeal, one cup of Bisquick, and one-half teaspoon of baking soda until just incorporated. Fold in one-half cup of shredded cheddar cheese, the crumbled bacon, and the jalapeno peppers.
- Preheat the oven to 350ºF and grease a twelve-cup muffin pan.
- Fill half of each muffin cup with the batter, top with the cream cheese, followed by the remaining batter and a slice of jalapeno.
- Bake in the preheated oven for approximately twenty minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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