Bacon, Cheddar, Japaleno Cornbread Muffins with Krusteaz
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.
- 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
- 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.
- 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!
I am married to the most amazing man, Tommy. I am the mother of three beautiful children Landon, Finn, and Daisy. For years I have been helping friends, family and others navigate the life of gluten-free living. I grew up in a gluten-free house, my mom and both brothers were diagnosed with Celiac Disease when I was young. My mom did an amazing job making everything from scratch in a gluten free kitchen. When I had my first child Landon my world was changed. He was born at 24 weeks because I have a short cervix. The doctor told us that he had a slim chance of survival and that his life would be plagued with severe complications. He survived and has minimal complications due to his prematurity, but when Landon was two he started getting rashes all over his body and he would constantly be sick. My mom advised me to get Landon tested for Celiac Disease. This was the beginning of my true GF journey. Shortly after he was diagnosed, I decided to go off gluten as well. Although I do not have Celiac Disease, I have found that I feel 100% better eliminating gluten from my diet. Recently Finn was having some issues with his legs and knees hurting. The doctor told me to take Finn off gluten to see if it was causing the inflammation and pain. Sure enough once we changed his diet the symptoms went away. We have Celiac Disease and gluten intolerance on both sides of the family. My sister-in-law and niece were recently diagnosed and my Grandma recently took gluten out of her diet due to an autoimmune disease. We are in a fortunate position that both of our families understand the purpose of living a gluten-free lifestyle. I am on a mission to help people create amazing gluten-free recipes and to see that this diagnosis is not a curse, but can actually be delicious.
