Hearty and bold, these Texas-style cornbread muffins are studded with jalapeños, onion, cheddar, and smoky bacon—perfect alongside a big bowl of chili or beans. The combination of savory add-ins and a touch of sweetness gives them just the right kick. Serve them warm for game day gatherings, casual suppers, or any time you want a side with attitude.
INGREDIENTS:
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 jalapeño peppers, rinsed, seeded, and finely chopped
3/4 cup shredded cheddar cheese
9 sliced cooked bacon, crumbled
METHOD:
Preheat oven to 425˚F. Line standard muffin tins with paper liners.
In a large mixing bowl, whisk together cornmeal, flour, baking powder, salt, and sugar.
Stir in milk, vegetable oil, bacon drippings, and eggs until just combined. Fold in grated onion and chopped jalapeños. Do not overmix.
Scoop batter into prepared muffin tins, filling each about two-thirds full. Sprinkle cheddar cheese and crumbled bacon evenly over the tops.
Place in the oven and bake 20–25 minutes, until muffins are golden and a toothpick inserted in the center comes out clean.
Cool slightly on a wire rack and serve warm with chili, beans, or barbecue.
YIELD: About 18–20 muffins
