Corn Muffins with Bacon and Jalapenos

People that have known me long time might be surprised to discover that I LOVE to go camping. I love everything about it: campfire, sleeping outside, waking up when there's still a chill in the air... we just went camping over Halloween weekend and I think I might want to spend EVERY Halloween this way! People decorated their campsites, and kids dressed up and went trick-or-treating... then we all got to hang out by a fire and grill and have s'mores. Some of us might have even enjoyed a little whiskey after dinner.

I love camping traditions, too. Some people go to the same place for the same weekend every year; some might have a camping shirt or hat that they wear only when they're roughing it. My camping traditions are - big surprise - centered around food.

  • When I go camping, I make a batch of chili to have the first night. It's one of my favorite traditions - such a satisfying way to begin a stretch of a few days outdoors.
These muffins are moist and studded with yummy corn and spicy chiles and smoky bacon, which makes them SUPER tasty.

Another tradition I've adopted is to make these corn muffins to toast in the morning while having coffee. I split them in half and toast the cut sides with butter. It's warm and a little sweet and a lovely way to start the day... even if you're at home! (These also go really well with pulled pork. Just saying.)

1 cup unbleached all purpose flour
  • 1 cup yellow cornmeal
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground black pepper
  • 1 cup sour cream
  • 2 large eggs
  • 1/4 cup (1/2 stick) unsalted butter, melted, cooled
  • 1 1/2 cups frozen corn kernels, thawed, drained
  • 6 slices cooked crispy bacon, finely chopped
  • 2 jalapenos, seeded and finely chopped

Heat the oven to 425°F. Line 12 muffin cups with paper or foil liners.

In a small bowl, combine the first 7 ingredients and whisk to mix. In a large bowl, stir together the sour cream, eggs, and butter until blended. Add the dry ingredients and stir just until combined. Fold in the corn, bacon, and jalapenos.

Divide the batter evenly among the cups and bake until the tops are lightly golden and a toothpick inserted in the center of a muffin comes out clean, about 20 minutes.

Let cool in the pan for 5 minutes, then let them cool completely on a rack.

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