Bacon Topped Chili Corn Bread Muffins
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
12 each N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4 slices bacon, diced 1-1/2 cups stone ground yellow cornmeal 1/2 cup all-purpose flour
1/4 cup instant minced onion 1 tablespoon sugar 2 teaspoons baking powder
1 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk
1 can (4 ounces) chopped green chiles, drained 2 eggs 3 tablespoons bacon drippings, melted butter or margarine, or oil
1 cup (4 ounces) 1/2-inch cubes Montery Jack cheese



1 Preheat oven to 400F. Grease 12 2-1/2 inch) muffin cups. In heavy skillet, over medium-high heat, cook bacon until crisp. Drain and reserve drippings. Reserve bacon bits.
2 In large bowl, combine cornmeal, flour, minced onion, sugar, baking powder, baking soda and salt. In small bowl, combine buttermilk, chilies, eggs and bacon drippings until blended. Stir into flour mixture just until moistened. Fold in cheese. Spoon into muffin cups. Sprinkle bacon bits over tops. Bake 15 to 20 minutes or until lightly browned. Remove from pan.

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