Krusteaz Gluten Free Honey Cornbread Mix has made it so much easier for me to prepare delicious meals that my family will devour.  Make a batch, or two, of these mouth watering muffins as a side to go with any meal.  Your family will love these buttery, sweet and spicy muffins, filled with all the flavors of a classic cornbread, but hoisted to a new level of amazing.  They are very easy to make, and use simple, wholesome ingredients.  All you will need is a box of Krusteaz Gluten Free Honey Cornbread Mix, milk (or milk substitute), eggs, shredded cheddar cheese, crispy bacon crumbles, canned corn, diced jalapenos, and melted butter. #MakeKrusteaz #MakeitKrusteazy

How to make my Gluten Free Bacon, Cheddar, and Jalapeno Cornbread Muffins using Krusteaz Gluten Free Honey Cornbread Mix:

Preheat the oven to 375 and line muffin tins with paper muffin liners.

Cook 6 slices of bacon until crisp.  Set on a paper towel to drain.  Crumble once cooled. Set aside.

Slice and remove seeds from two or three jalapenos.  Dice and set aside. 

Melt ⅓ cup of butter in the microwave – about 45 seconds  until just melted.  Set aside. 

To make the batter, start with 1 box Krusteaz Gluten Free Honey Cornbread Mix in a medium bowl.

Add 2 eggs lightly whisked with a fork, 1 cup milk (or milk alternative), ⅓ cup melted butter, stirring until blended.

Then add one 14 oz can of corn, drained, 2 or 3 diced jalapenos, 6 slices of bacon crumbled, and 1 cup shredded cheddar cheese, and fold in gently until combined.

Spoon batter into the muffin tins ⅔ of the way full.

Bake for 18 to 20 minutes until a toothpick comes out clean, and they are a golden brown color. Remove from the oven.

Cool for 5 minutes, and then remove muffins from the pan. Continue to cool until serving.

Serve warm with honey drizzled on top for extra sweetness.  Store leftover muffins in an airtight container and refrigerate or freeze.  Enjoy!

How to Store These Classic Muffins?

To store these delicious, easy muffins, you can leave them in the refrigerator in an airtight container for about 3 days. If you prefer to freeze them, then they will last for about 14 days.

Can we substitute any ingredients?

When it comes to this recipe you can add chopped chives or green onions. You use as many or as few jalapenos as you’d like, or you can skip them altogether. You can substitute any cheese you have on hand, or omit the cheese altogether; whatever your family loves, and your imagination desires.

Print Recipe

Gluten Free

Bacon, Cheddar, Japaleno Cornbread Muffins with Krusteaz

Author: Liz Satkowski Cooking Method: Baking Courses: Baking, Muffins, Side Dishes, Thanksgiving Recipe Keys: Gluten Free Nut Free

Difficulty: Beginner Prep Time 10 mins Cook Time 20 mins Total Time 30 mins

Cooking Temp: 375  °F Servings: 12

Best Season: Fall

Ingredients

Servings

• 1 Krusteaz Gluten Free Honey Cornbread Mix
• 6 slices of bacon
• 3 jalapenos (sliced with seeds removed)
• ¹⁄₃ cup butter (melted)
• 2 eggs
• 1 cup milk (regular or alternative)
• 14 oz canned corn
• 1 cup shredded cheddar cheese

Instructions

1. Preheat the oven to 375 and line muffin tins with paper muffin liners.

2. Cook 6 slices of bacon until crisp. Set on a paper towel to drain. Crumble once cooled. Set aside.

3. Slice and remove seeds from two or three jalapenos. Dice and set aside.

4. To make the batter, start with 1 box Krusteaz Gluten Free Honey Cornbread Mix in a medium bowl. Add 2 eggs lightly whisked with a fork, 1 cup milk (or milk alternative), ⅓ cup melted butter, stirring until blended.

5. Then add one 14 oz can of corn, drained, 2 or 3 diced jalapenos, 6 slices of bacon crumbled, and 1 cup shredded cheddar cheese, and fold in gently until combined.

6. Spoon batter into the muffin tins ⅔ of the way full.

7. Bake for 18 to 20 minutes until a toothpick comes out clean, and they are a golden brown color. Remove from the oven.

8. Cool for 5 minutes, and then remove muffins from the pan. Continue to cool until serving. Serve warm with honey drizzled on top for extra sweetness. Store leftover muffins in an airtight container and refrigerate or freeze. Enjoy!

Keywords: gluten free, cornbread, jalapeno cornbread, cornbread muffins