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Ingredients
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cooking spray
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1 cup yellow cornmeal
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2 tablespoons white sugar
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1 teaspoon baking soda
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¾ teaspoon salt
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½ cup minced jalapeno peppers
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½ cup minced onion
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1 clove garlic, minced
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4 tablespoons butter, melted
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1 cup frozen corn, thawed
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1 cup buttermilk
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3 eggs, lightly beaten
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5 slices crispy bacon, crumbled
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6 ounces shredded Monterey Jack cheese
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Spray 48 mini muffin tin cups with nonstick cooking spray.
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Mix cornmeal, sugar, baking soda, and salt together in a large bowl. Stir in jalapenos, onion, and garlic. Add melted butter and mix well.
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Stir corn, buttermilk, eggs, and bacon into the cornmeal mixture until incorporated. Add shredded Monterey Jack cheese and mix batter well.
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Use a 1-tablespoon cookie scoop to fill muffin cups about 3/4 full with batter.
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Bake in the preheated oven until puffed and golden brown, 18 to 20 minutes. Remove from muffin tins and cool on a rack.
Cook's Note:
Nonfat buttermilk works fine in this recipe if you're watching your fat grams.
Nutrition Facts (per serving)
45 | Calories |
3g | Fat |
4g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 48 | |
Calories 45 | |
% Daily Value * | |
Total Fat 3g | 3% |
Saturated Fat 1g | 7% |
Cholesterol 18mg | 6% |
Sodium 99mg | 4% |
Total Carbohydrate 4g | 1% |
Dietary Fiber 0g | 1% |
Total Sugars 1g | |
Protein 2g | 4% |
Vitamin C 1mg | 1% |
Calcium 35mg | 3% |
Iron 0mg | 1% |
Potassium 31mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.