Texas Cornmeal Muffins with Jalapeno Peppers


2 1/2 cups yellow cornmeal
1 1/2 cups all purpose flour
5 teaspoons baking powder
1 1/2 teaspoons salt
4 tablespoons sugar
2 cups milk
3 tablespoons vegetable oil
3 tablespoons bacon drippings
2 eggs
1 large onion, grated
6 jalapeno peppers, rinsed, seeded and chopped
3/4 cup shredded cheddar cheese
9 sliced cooked bacon, crumbled


Preheat oven to 425˚F.

Combine dry ingredients in large mixing bowl. Stir milk, oil, drippings, and eggs into dry ingredients. Stir grated onion and peppers into batter, stirring only to combine.

Pour batter into paper lined muffin pan, filling 2/3 full. Sprinkle cheddar cheese and crumbled bacon evenly on top. Bake at 425˚F for about 25 minutes. Serve warm.

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