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100% Gluten-free and totally made from scratch! I just finished baking a batch, and I ate one while it was still warm. Although I try not to brag about the food I prepare, that muffin tasted so good I had to quickly put the rest of them away before I ate another one!

I believe they would be a great compliment to your Thanksgiving Dinner - and you can make them with or without the Jalapeno Peppers, or simply use a sweet pepper as a substitute.

Step 1: INGREDIENTS (Makes 12 Corn Muffins)

  1. 1 Cup Yellow Cornmeal, *Medium Grind preferred
  2. 1 Cup Instant Yellow Corn Masa Flour *(Masa Instantanea De Maiz)
  3. 1/4 Cup Splenda
  4. 2 teaspoons Baking Powder
  5. 1 teaspoon Baking Soda
  6. 1 teaspoon Sea Salt
  7. 2 Large Eggs, Beaten
  8. 1 & 1/2 Cups 1% Milk Fat, Cultured Low Fat Buttermilk
  9. 2 TBS melted **Oil or Butter
  10. 4 Slices Thick Bacon
  11. 2 Jalapeno Peppers (3 if you like it hot)
  12. 1 Cup Extra Sharp Cheddar Cheese, Shredded (or cheese of your choice)
  • *I discovered that I did not have any medium grind yellow cornmeal, so I mixed 1/2 Cup of Fine Ground and 1/2 Cup or Coarse Ground Cornmeal together and that worked out great. If you are not familiar with Yellow Corn Masa Flour, you should be able to find it in the ethnic or Hispanic section of any good supermarket. It usually comes packaged in 2lb and 5lb containers. I often use it in place of ordinary white flour. It's good for you!
  • **Since you have to brown the bacon until it is crisp, then crumble it (see next step), I used 1 TBS of Bacon fat and 1 TBS of Unsalted Butter.

Step 2: PREPARATION

  1. Preheat Oven to 400 degrees Fahrenheit
  2. Lightly Grease a 12-cup Non-stick Muffin Pan
  3. Preheat a heavy pan or iron skillet (always my preference) over Medium-high heat
  4. When the skillet is hot, add the 4 slices of bacon and fry, turning from side to side as needed, until the bacon is good and brown. Shut off burner, remove pan, drain bacon on paper towel *(retain the bacon grease/drippings in the skillet for later use). When the Bacon is cool enough to handle, crumble it into small pieces. Set aside.
  5. Remove the stems and seeds from the Jalapeno Peppers and discard. *Cut the Jalapenos into strips and finely dice. Set aside.
  6. Measure out 1 cup of Shredded Cheddar Cheese (or cheese of your choice) and set aside.
  7. When the **Bacon grease/drippings have cooled enough for you to handle the pan, drain the grease into a microwave safe glass container along with 1 TBS Unsalted Butter and melt in the microwave for a few seconds until the liquids can be blended. Set aside to cool.
  8. Stir the dry ingredients (Cornmeal, corn flour, baking powder and soda, salt and sugar) together in a large mixing bowl.
  9. Beat the Eggs, Buttermilk, and the melted butter/bacon grease together in another mixing bowl until well blended, then add to the dry ingredients.
  10. Fold in the Bacon crumbles, diced jalapeno peppers, and shredded cheese.
  11. Spoon the mixture into the Muffin pan cups (I used about 2 slightly rounded Tablespoons of mix per cup) and let the mixture rest in the pan for about 10 minutes before placing in the oven.
  12. Place muffin pan in preheated oven and bake for 20 to 25 minutes, or until the muffin tops are brown and a toothpick or wooden skewer inserted into the center of the muffins comes out clean (mine took exactly 20 minutes).
  13. Remove pan from oven and let muffins rest in pan for an additional 8 to 10 minutes. Remove muffins from pan and cool on a rack.
  • *After I removed the seeds and stems from the 3 Jalapeno Peppers pictured here and started to slice and dice them, I discovered that I only needed 2 Jalapenos. Two peppers created 4 TBS of diced pepper; more than enough for this recipe.
  • **Ironically (and much to my surprise), Bacon grease/fat/drippings contain about the same amount of calories as butter and cooking oils; about 120 calories per TBS).

Step 3: TIME TO SERVE . . .

After the Corn Muffins have rested in the muffin pan for about 10 minutes, remove them from the pan and place them on a rack to cool.

You can serve them warm; or reheat at any time and serve with any meal (breakfast, lunch, or dinner - or for a snack in between meals)

Bon appétit

Step 4: NUTRITION

I have estimated the nutrition of this recipe to the best of my ability using the MyFitnessPal Recipe Analyzer.

Step 5:

I am not at all confused. My grandson has had Celiac Disease all of his life (he is now in his 20's), and my daughter's book,"Food Allergy Field Guide - A Lifestyle Manual for Families", which was published after extensive research on the subject, is now in it's 2nd edition. As a family, we know the meaning of "gluten free," and we know the meaning of "healthy." However, we can still enjoy a special treat now and then, and we are serving my Gluten-free Corn Muffins with Bacon, Jalapeno Peppers, and Cheddar Cheese at our Thanksgiving Dinner (which will probably also include Pumpkin Pie and a Sweet Potato Casserole)!
I was replying to Mr Passive Aggressive above, not to you. This recipe looks delicious. I'm using the mobile app, so apologies if it looked like I was snapping at you.
<p>Sometimes it's hard to tell where a comment ends and someone else's reply begins. NancyCpants, you were spot on, too. :-) (Not that I have any personal bias for the Gourmet Grandpa - cough, cough...)</p>
<p>You go, Gourmet Grandpa! Spot on, on all counts. Just because some people have to - or enjoy eating! - gluten free doesn't mean they can't have the joy of generous calories now and again! </p>
OK, I think I've got it. However, I did benefit from your reply (to Fancy Pants - whoever) since I was reminded to watch my fat and sodium intake, and they have been a bit high! Thank you for the response.
Man that's looks SO good! Thanks for posting.
<p>Recipe looks wonderful. I know my daughter and granddaughter would love these muffins. However, I would have to just leave out the Splenda or use sugar. We are Southerners and don't usually put sugar in our corn bread or muffins! :) Love the addition of the bacon, peppers and sharp cheese. Yum!</p>

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Bio: I am a 79-year-old self-proclaimed Chef who has spent most of his life in the hotel/resort tourism industry. I have traveled up and down ... More »
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