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Bacon Cheddar Chili Cornbread Muffin

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!
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Prep Time 20 minutes
Cook Time 13 minutes
Total Time 33 minutes
Servings: 6 Jumbo muffins
Course: Side, Snack
Cuisine: Everyday, Fall
Ingredients Method Notes

Ingredients
  

  • 6 pieces bacon
  • 1 1/4 cups cornmeal
  • 3/4 cups all purpose flour
  • 2 1/2 teaspoons baking powder
  • 1 large egg
  • 1 cup milk
  • 4 oz diced green chilies
  • 6 Tablespoon cheddar jack cheese

Method
 

  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.
    Bacon formed into a ring
  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!

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.