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.