Holiday Baking: Bacon Chile Cornbread Mini-Muffins
  • 1 cup buttermilk (slightly warmed)
  • ¼ cup Land O' Lakes butter, melted and cooled
  • 2 eggs, room temperature
  • 1 cup flour
  • 1 cup fine cornmeal
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 red chile, finely chopped
  • ¾ cup shredded 4 cheese blend cheddar cheese, divided
  • ¾ cup grated Parmesan cheese, divided
  • Cayenne Candied Bacon {recipe also repeated below}
  • ½ lb bacon
  • ½ cup brown sugar
  • 1 tsp cayenne pepper
  1. Preheat oven to 400 degrees. Line a baking sheet with foil and top with a wire baking rack sprayed with nonstick cooking spray. Lay bacon flat on the baking rack.
  2. In a small bowl, combine the brown sugar and cayenne pepper; stirring well. Spoon brown sugar mixture on top of the bacon slices and bake for 10 to 15 minutes or until done. Let cool and break into small pieces. You will want ¾ cup of bacon pieces when done.
  3. Reduce oven temperature to 350 degrees. Line 24 mini muffin cups or spray with nonstick cooking spray.
  4. In a medium bowl, whisk together buttermilk, Land O'Lakes butter and eggs. Set aside.
  5. In a large bowl, mix together flour, cornmeal, baking powder and salt. Add wet ingredients and stir until smooth. Stir in ½ cup of four cheese blend, ½ cup of grated Parmesan, ¾ cup of bacon pieces and the chile pieces. Stir well.
  6. Divide batter evenly among the prepared muffin cups. Sprinkle with remaining cheese. Bake at 350 degrees for approximately 20 minutes. Cool for 5 minutes in the pan and then transfer to a wire cooling rack. Serve warm or at room temperature.
Recipe by My Suburban Kitchen at