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Epicurious

Bacon-Cheddar-Jalapeño Muffins

This wasn’t originally a muffin recipe. It was a cornbread recipe that I learned to make in cooking school. We made it in a class about regional American cooking, along with ribs and baked beans, and I liked it so much that I added it to my binder of favorite recipes. I’ve made it for staff meals at every restaurant I’ve ever worked. Then I just decided to make muffins out of it instead of one slab of cornbread. It’s a little bit sweeter than other versions of cornbread I’ve had, and it’s more moist. It can be plain or made more savory or sweeter. It’s also lighter than you’d expect. This is the easiest muffin to make—you need only one bowl to mix it up.

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