Some of the best cornbread I think I've ever had. You can't go wrong with bacon...

Dry Ingredients:

  • 2 1/4 cups all-purpose flour
  • 1 3/4 cups corn meal
  • 1/2 cup sugar
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper

Add-in’s:

  • kernals from 2 ears of fresh corn
  • 5-6 roasted serrano chiles, diced
  • 4 thick slices of bacon, cooked crispy then chopped
  • 2 green onions, thinly sliced
  • 1/4 cup cilantro, chopped
  • 2 cloves garlic, minced
  • 4 oz sharp cheddar, shredded

Wet Ingredients:

  • 3 large eggs
  • 1 cup whole milk
  • 1/2 cup canola or vegetable oil
  • 1 cup buttermilk
Directions:

  1. Preheat oven to 375 degrees F. Prepare several muffin tins by either spraying with non-stick spray or lining with muffin liners.
  2. Add all of the dry ingredients into a large bowl. Stir to combine thoroughly.
  3. Place all of the add-ins into the dry ingredients. Stir to combine evenly.
  4. In a separate bowl, add the eggs. Whisk to break up the yolks. Add the rest of the wet ingredients to the bowl with the eggs. Whisk to combine thoroughly.
  5. Pour the wet ingredients into the bowl with the dry ingredients and add-ins. Stir batter until just combined. Over-stirring will lead to tougher muffins.
  6. Pour the cornbread batter into the prepared muffin tins. Fill each muffin tin nearly to the top with batter. The muffins won’t rise too much while baking.
  7. Place the muffin tins into a preheated 375 degree oven. Bake in the upper half of the oven for about 20 minutes or until just baked through. To test the “doneness” of a muffin insert a toothpick into the center of one of the muffins. If it comes out clean the muffins are done.
  8. Let the muffins rest in the tins on a wire rack for at least 10 minutes before removing. Great Served warm or at room temperature. Enjoy!

Source
24 muffins