For some reason my family is always in charge of bringing the dessert to our larger in-law get-togethers, but this Thanksgiving I decided to switch it up and surprise them with a little appetizer action! But I’m warning you now: these little muffins are so addicting, this recipe might just be enough for you, and only you. I’ll definitely have to double (or even triple!) the recipe to feed my family on Thanksgiving!
Honestly, I was a little hesitant to see how these would turn out because I was just eyeballing everything at first, but man. THESE THINGS ARE BOMB.
- 5 slices thick-cut applewood smoked bacon, diced
- 1 cup flour
- 1 cup cornmeal
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 ¼ cups milk
- 1 egg, lightly beaten
- 2 tablespoons agave nectar (or honey)
- ¼ cup unsalted butter, melted and slightly cooled
- 1 ½ cups shredded sharp cheddar cheese
- 1 cup corn
- 2 jalapeños, seeded and diced
- ½ cup (about 3) green onions, chopped
- Preheat oven to 375° F and lightly coat a 24-cup mini muffin tin with non-stick cooking spray; set aside.
- Pan fry bacon until crispy. Enjoy that beautiful aroma. Transfer to a paper towel-lined plate; set aside.
- Meanwhile combine flour, cornmeal, salt, and baking soda in a large bowl. In a separate bowl, lightly whisk together the milk, egg, agave nectar, and melted butter.
- Combine dry and wet ingredients and stir until just moist. Don’t over mix that sucker!
- Add in the remaining ingredients and gently toss to combine.
- Divide batter evenly among the muffin tin. Bake for 12–15mins, or until a toothpick inserted in the center comes out clean. Enjoy these babies hot out of the oven!
Have a very happy and delicious Thanksgiving!