Bacon, cheese, and cornbread? There’s muffin better!
Jalapeño-Bacon Cornbread Stuffing Muffins
Prep: 20 minutes plus standing
Bake: 20 minutes
2 tablespoons Our Family® Unsalted Butter, melted
6 slices Our Family® Thick Cut Premium Bacon, chopped
1 box (6 ounces) Our Family® Cornbread Stuffing Mix
2 Martin’s Large Eggs
1/2 (8-ounce) package Our Family® Cream Cheese, softened
2 cups Monterey Jack Cheese, shredded
1 cup frozen Our Family® Cut Sweet Corn, thawed
1/2 cup thinly sliced jalapeño peppers
1. Preheat oven to 400°; brush 12-cup standard muffin pan with butter. In large skillet, cook bacon over medium heat 6 minutes or until crisp, stirring occasionally; with slotted spoon, transfer bacon to paper towel-lined plate.
2. Prepare stuffing mix as label directs. Makes about 3 cups.
3. In large bowl with mixer on medium speed, beat eggs and cream cheese 2 minutes or until smooth; fold in Monterey Jack cheese, corn, jalapeños, bacon and stuffing. Divide stuffing mixture into prepared cups; bake 20 minutes or until golden brown and internal temperature reaches 160°. Let muffins stand 10 minutes. Makes 12 muffins.
Approximate nutritional values per serving (1 muffin): 214 Calories, 13g Fat, 7g Saturated Fat, 64mg Cholesterol, 387mg Sodium, 14g Carbohydrates, 1g Fiber, 2g Sugars, 1g Added Sugars, 9g Protein
Comfort Food, Parties, Holidays and Gatherings, Recipes Blog, Sides | November 12th, 2023