The Friday Special: Savory Cornbread Muffins with Sage, Jalapeno, Corn and Bacon

C – Don’t lie to me that a recipe is good when it isn’t.

I want to know. Recipes are suggestions. Sometimes, they are perfect. Other recipes can be tweaked. This recipe was tested and retested with a lot of tweaks. I have a feeling it might need more tweaks to make it even better.

Honestly, I like tweaking things. Especially, on food that I am making for someone else and I am not eating it.

That was the case for this recipe. Jim requested savory cornbread muffins for his breakfast. The normal sweet banana muffins were played out. Yup. After an entire year of eating the same muffins, he finally wanted something different.

The first try for savory muffins started out with a recipe from my friend, The Internet. It was ok, but bland for Jim’s taste buds. It was not sweet, salty or moist enough. I didn’t eat any of them, so I didn’t know what to do.

The only thing I did know how was I had to ask a lot of questions until I got some straight answers. More bacon? More cheese? Better cheese? Patchy salty spots? What?

I could fix everything other than the patchy salty spots. If you add bacon to muffins, you will get patchy salty spots. Sorry, Jim.

I think these muffins were a lot better than the first batch. I didn’t put a lot of honey it. I could add a little more if you like. The best part about these cornbread muffins is being able to change up the ingredients.

The Friday Special: Savory Cornbread Muffins with Sage, Jalapeno, Corn and Bacon

Recipe type: Sides

Author: Christina

Prep time: 10 mins

Cook time: 22 mins

Total time: 32 mins

Serves: 20 muffins

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tsp Kosher salt
• 1 tsp fresh ground black pepper
• 2 tsp baking powder
• 1 tsp baking soda
• 2 eggs, room temperature
• 1½ cups buttermilk, room temperature
• ⅓ cup grapeseed oil
• 2 Tbsp honey
• 2 Tbsp fresh sage or 1½ tsp dried sage
• ½ cup frozen corn kernels
• ¾ cup cooked bacon, diced
• 1 Fresno chili, seeds removed, chopped
• 1 Jalapeno, seeds removed, chopped
• 1 cup Monterey Jack Cheese, shredded

Instructions

1. Preheat oven to 350 degree.
2. In a small mixing bowl, combine cornmeal, all-purpose flour, salt, pepper, baking powder and baking soda. Mix well.
3. In a large bowl, combine egg, buttermilk, oil, and honey. Mix well.
4. Add in the dry ingredients mixture. Mix well.
5. Add in sage, corn, bacon, chiles, and cheese. Fold in gently, but mix it well so all the ingredients distribute evenly.
6. Place mixture in lined muffin tins.
7. Bake for 20 to 22 minutes or until golden brown on top.
8. Once done, remove from muffin tins and let cool on cooling rack.
9. Serve with honey butter.
10. Enjoy!

3.1.08

If you don’t want cheese in the cornbread, don’t add it. If you don’t like corn, don’t add that. Add other things you might like. If you want it sweeter, add more honey or a honey butter afterward.

Try the recipe. If you don’t like it, remake it with tweaks that you will think makes it better. Recipes are suggestions. You can always make it your own.