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Crunchy Corn Muffins with Bacon, Cheddar and Jalapeño

Ingredients
6 to 8 center cut bacon slices, chopped
1/3 cup yellow cornmeal
1 cup all purpose flour
1/4 cup brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3/4 cup whole milk
1/3 cup heavy cream
3 eggs, well beaten
1/4 cup pickled jalapeños
1 1/4 cups grated cheddar cheese
1 1/4 cups corn kernels, preferably fresh or thawed from frozen

Directions

Preheat the oven to 375 degrees.
In a medium skillet, set over medium high heat, add the bacon. Cook until crispy, about 3 to 4 minutes. Remove from the pan and place on a paper towel lined plate. Turn off the heat and reserve the bacon fat.
In a large bowl, combine the cornmeal, flour, brown sugar, baking powder, baking soda, salt and pepper. In a small bowl, combine the milk, cream and eggs. Whisk the wet ingredients into the dry. Add the cheddar cheese, pickled jalapeños and corn. Incorporate the bacon fat from the cast iron pan, leaving about 1 tablespoon to grease the muffin pan. Mix the mixture well.
Generously grease the cups of a standard 12 cup muffin pan.
Pour the batter into the muffin pan cups. Bake for 25 minutes or until golden brown on top or a toothpick inserted into the center of one of the muffins comes out clean. Remove from the oven. Let them slightly cool, remove from the muffin pan and serve.
Muffins can be eaten out of the pan, or at room temperature. They can be eaten solo, or cut in half and topped with sunny side up eggs and ripe avocado slices for breakfast or brunch or a side to soups, stews or chili.

Recipe reprinted courtesy of chef Pati Jinich.

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