Jalapeno-Bacon Corn Bread Muffins

  • Serves

    makes 1 Dozen

By SAVEUR Editors

Published on November 22, 2005

This Southwestern-style recipe is a perennial favorite at the National Cornbread Festival.


  • 8 slices bacon
  • 2 tbsp. vegetable shortening
  • 2 eggs
  • 1 small yellow onion, peeled and finely chopped
  • 5 pickled jalapeños, stemmed, drained, and chopped
  • 1 tbsp. jalapeño pickling juice
  • 1 tbsp. sugar
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 14 tsp. ground cumin
  • 14 tsp. freshly ground black pepper
  • 2 cups white cornmeal
  • 1 13 cups buttermilk


Step 1

Preheat oven to 425°. Fry bacon in a large skillet over medium heat, turning once, until crisp, 10–15 minutes. Transfer bacon to paper towels to let drain, pour rendered fat into a small bowl, and set skillet aside.

Step 2

Melt vegetable shortening and 2 tbsp. of the bacon fat together in skillet over medium heat. Meanwhile, grease a 12-muffin tin with the remaining bacon fat and transfer to oven to let heat until hot.

Step 3

Crumble bacon and set aside. Lightly beat eggs in a large bowl. Add bacon, onions, jalapeños, jalapeño pickling juice, sugar, baking soda, salt, cumin, and pepper and beat well. Add cornmeal and buttermilk and stir with a wooden spoon until just combined. Pour the hot fat from the skillet into the batter and stir until just combined.

Step 4

Carefully remove muffin tin from oven and divide batter between the muffin cups. Bake muffins until lightly golden and toothpick inserted in center comes out clean, about 15 minutes.

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