Ingredients: 1 cup yellow cornmeal 1 cup all-purpose flour 1 tbs baking powder ½ cup granulated sugar 1 tsp salt 1 cup milk
2 medium eggs ½ stick butter, melted ¼ cup honey 1-2 Jalapenos, chopped ¾ cup Parmesan cheese 2-4 slices of bacon
Directions: 1. Cut the bacon in as small pieces as you like. In a heavy-bottom pan (such as a cast-iron pan), cook the bacon on medium-high heat until it turns a deep brown color. Keep the fat/ oil. 2. Preheat oven to 400 degrees F. Grease the muffin tin with fat from bacon. 3. In a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. 4. In another bowl, whisk together the whole milk, eggs, butter, and honey. 5. Add the wet to the dry ingredients and stir until just mixed. It can be a little lumpy. 6. Add the parmesan cheese and chopped jalapeno to the mixture. 7. Pour batter into the muffin tin, about 2/3 full. Sprinkle crispy bacon on top. Bake for 15 minutes, until golden.
BACON JALAPENO PARM MUFFIN WW W. T H EUR B A N M R S.COM