These savory, bacon and corn-stuffed muffins pack a tasty surprise — perfect cheese-pull centers made from Crystal Farms® Pepper Jack. Whip up a batch for your next brunch and enjoy the cheesy, melty goodness.
Prep Time: 15 minutes
Bake Time: 12 minutes
Total Time: 27 minutes
Yield: 36 mini muffins or 12 standard-size muffins
Servings: 12
Ingredients
• 6 slices bacon
• 1 cup yellow cornmeal
• ¾ cup all purpose flour
• 2 tablespoons sugar
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup whole or reduced fat milk
• 2 eggs
• 4 tablespoons Crystal Farms® Salted Butter, melted
• 1 cup frozen corn, thawed
• 2 teaspoons chopped fresh chives
• 1 7-ounce block Crystal Farms® Pepper Jack Cheese, cut into 36 cubes, or 1 6-ounce package Crystal Farms® Pepper Jack Snack Cubes
Directions
Step 1
Cook bacon in a large skillet over medium heat until crisp, about 8 minutes, turning halfway through. Transfer to a paper towel-lined plate to drain. Cool and chop into small pieces; set aside.
Step 2
Heat oven to 400°F. Lightly grease 36 1 ¾ -inch muffin cups with butter or cooking spray.
Step 3
Combine cornmeal, flour, sugar, baking powder and salt in a large bowl.
Step 4
Whisk together milk, eggs, and melted butter. Add egg mixture all at once to cornmeal mixture. Stir just until moistened. Gently stir in bacon, corn and chives. Spoon 1 teaspoon of batter into prepared muffin cups. Add a cheese cube. Top with 1 tablespoon more batter. The cups will be full.
Step 5
Bake 12 minutes or until edges are golden and cornbread is set. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.
Cook's Note
If you’re making standard-size muffins, prepare batter as directed but only cut cheese into 12 cubes. Spoon 1/4 cup batter into 12 greased 2 ½ -inch muffin cups. Press a cheese cube into the batter. Cover cheese with 2 teaspoons of additional batter. Cups will be full. Bake 14 minutes or until edges are set and golden. Makes 12 muffins.