Spicy Corn Muffins With Bacon And Habanero Cheese

What I like about these Corn Muffins…

• They are both tender and crumbly.
• The Bacon and Corn give great contrast in texture.
• Very easy to make.
• Habanero Cheese packs a powerful punch!

I probably found this recipe online, but I have recipes all over the house; clipped from magazines, newspapers, printed from the web, my own cookbook collection and on and on! This is a fairly standard Corn Muffin recipe, but the twist is the Habanero Cheddar Cheese.

It is spicy so if you don’t like a lot of heat, tone it down with half spicy cheese and half plain, but good quality cheddar or use all cheddar.

In a large measuring cup combine the dry ingredients: Cornmeal, Flour, Baking Powder, Baking Soda, Salt and onion powder.

Grate the cheese. Cook the bacon until it is super crispy. Break into small pieces to fill 1/2 cup. Set aside.

In a separate bowl combine wet ingredients: Egg, Greek-style Yogurt (or sour cream), Milk and Melted Butter. Whisk to completely combine ingredients.

Add the dry ingredients in thirds, stirring after each addition until blended. Do not over mix. Next add the grated Habanero Cheese, Corn and Bacon. Stir to incorporate evenly. The batter is quite stiff.

Do not smooth out the top of the batter. The unevenness gives the top a nice crunchy texture.

Place in a well greased muffin pan to make 12 muffins. Bake at 400 degrees for 10 minutes. Reduce heat to 350 and bake another 10 minutes.

Fresh out of the oven!

Next time I am going to use all cheddar, omit the bacon, and add a lot of spring onion.

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Spicy Corn Muffins With Bacon and Habanero Cheese

Great contrast in textures and flavors. The corn adds sweetness. The cheese adds heat!

Ingredients

• 1/2 Cup Cornmeal
• 1/2 Cup Flour
• 1/2 tsp. Baking Powder
• 1/2 tsp. Baking Soda
• 1/2 tsp. Salt
• 1 tsp. Onion Powder
• 1 Large Egg
• 1/4 Cup Greek-style yogurt Or sour cream.
• 1/4 Cup Whole Milk
• 2 Tbsp. Butter, melted
• 1 Cup Habanero Cheese, grated If you do not like a lot of spice, use cheddar cheese or Monterey Jack.
• 1 Cup Corn, canned or frozen (thawed)
• 1/2 Cup Bacon, crispy and crumbled into little bits

Instructions

• Preheat oven to 400 degrees.
• Grate the cheese. Cook the bacon until very crispy. Crumble the bacon. Set aside.
• Combine the dry ingredients: 1/2 cup cornmeal and 1/2 cup flour, 1/2 tsp. baking powder and 1/2 tsp. baking soda, 1/2 tsp. salt, 1 tsp. onion powder.
• In a separate bowl add the wet ingredients: 1 egg, 1/4 cup yogurt, 1/4 cup milk, 2 Tbsp. melted butter. Whisk to completely combine.
• In thirds, add the dry ingredients to the wet stirring well after each addition until completely mixed, but do not over mix.
• Next add 1 cup grated cheese, 1 cup corn and 1/2 cup crumbled bacon. Stir to incorporate thoroughly.
• Place the cornbread batter into a well greased muffin pan making 12 muffins.
• Bake at 400 degrees for 10 minutes. Reduce heat to 350 and bake another 10 minutes.