Bacon Cheddar Chile Cornbread Muffins

My favorite season is here!  I love fall. What I love the most is the cooler weather which brings on many warm dishes such as soups to our dinner menus.  I made some Chili soup yesterday and although I usually add corn, sour cream and cheese to my soup, I wanted something a little different with the soup.  I am not a fan of just the basic cornbread so I (buy I, I really mean my husand) made it soooo much better in my opinion.  I took my basic cornbread recipe and added corn, chiles, bacon, scallions and cheddar cheese.  It was delicious…I mean AMAZING.  It was so good that I shared it with my picky Dad who ate all FOUR pieces that I sent over to share with my mom. It was a hit!

I love to make servings as individuals and used my go-to Wilton brownie pan this is so much more than a brownie pan.  If you’re a crust/edges person, you need to add this to your kitchen collection. It’s so worth it!

I hope you have that pan of chili on and ready for these cornbread muffins to be dunked.  You’ll be adding this to your menu each time you have chili.  It’s really THAT good!

Note: You can buy a box of honey cornbread and make according to recipe on box then add in:

• 1 cup corn frozen or canned (if canned, drain corn)
• 4 pieces cooked, chopped bacon
• 1 cup shredded cheddar cheese
• 1/4 cup chopped green onions
• 1/4 cup mild chiles

Print Recipe

Bacon Cheddar Chile Cornbread Muffins

Prep Time

30 min

Cook Time

24-28 minutes

Servings

loaves

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 Tbs baking powder
• 1 tsp salt
• 1 cup milk 2% or whole milk works best
• 2 large eggs
• 1/2 stick butter melted
• 1/4 cup honey
• 1 cup corn frozen or canned (if canned, drain corn)
• 4 pieces cooked, chopped bacon
• 1 cup shredded cheddar cheese
• 1/4 cup chopped green onions
• 1/4 cup mild chiles

Prep Time 30 min Cook Time 24-28 minutes Servings loaves Ingredients 1 cup yellow cornmeal 1 cup all-purpose flour 1 Tbs baking powder 1 tsp salt 1 cup milk 2% or whole milk works best 2 large eggs 1/2 stick butter melted 1/4 cup honey 1 cup corn frozen or canned (if canned, drain corn) 4 pieces cooked, chopped bacon 1 cup shredded cheddar cheese 1/4 cup chopped green onions 1/4 cup mild chiles

Instructions

1. Preheat oven to 385°F and bake 4-5 pieces of thick cut bacon for 10 min. After 10 min rotate pan and bake additional 10 min.
2. While bacon is in oven, mix together cornmeal, flour, baking powder, sugar, and salt in one bowl.
3. In another bowl, mix together milk, eggs, honey, and butter.
4. Add wet ingredients to dry ingredients.
5. Once all mixed together, add to bowl corn, crumbled bacon, cheddar cheese, green onion, and mild chiles.
6. Spoon into greased brownie pan (or loaf pans).
7. Bake for 24-28 minutes or until toothpick comes out clean.

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