Bacon Cheddar Chili Cornbread Muffin
These Jumbo green chili cornbread muffins house a one two punch that will knock your socks off. Bacon and gooey cheddar cheese!
Servings Prep Time
6Jumbo muffins 20minutes
Cook Time
13minutes
Servings Prep Time
6Jumbo muffins 20minutes
Cook Time
13minutes
Ingredients
Instructions
  1. Preheat oven to 425°. Prepare jumbo muffin tin with cooking spray.
  2. Fry bacon until almost crispy, reserve bacon grease. Remove bacon to a paper towel. While still hot, but cool enough to handle, form into a circular shape. Let dry and crisp up.
  3. Whisk the corn meal, flour and baking powder thoroughly in a large bowl. Add the reserved bacon grease. Should be around 2-3 tablespoons.
  4. Whisk egg in a small bowl, then add milk and green chilies.
  5. Pour 1/4 cup batter into each jumbo muffin cup. Arrange one piece of bacon into each cup. Fill the bacon cavern with shredded or cubed cheese. (I placed batter into a large measuring cup. Should make about 3 cups batter. Add a small amount of milk if it is not pouring easily.)
  6. Pour another 1/4 cup of batter into each muffin cup. Bake in the oven for 13-15 minutes. Serve immediately!
Recipe Notes

Can also use a 12 cup muffin tin, but since it is smaller it may be better to break the bacon into pieces.  If you’d like to skip on using the bacon grease, you can also use oil or butter.