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Jalapeno-Bacon Cornbread Stuffing Muffins

Jalapeno-Bacon Cornbread Stuffing Muffins are the perfect side dish for your holiday feast! It’s the sweetness of the classic cornbread that we all love, with a bit of heat from the jalapenos. This muffin is the perfect addition to your favorite chili or soup on a chilly winter day! Enjoy with this delicious Warmly Spiced Butternut Squash Soup for a cozy, delicious meal!

Ingredients

  • 2 Tbsp Our Family® Unsalted Butter, melted
  • 6 slices Our Family® Thick Cut Premium Bacon, chopped
  • 1 box (6 ounces) Our Family® Cornbread Stuffing Mix
  • 2 Our Family® Grade A Large Eggs
  • 1/2 (8-ounce) package Our Family® Cream Cheese, softened
  • 2 cups Our Family® Shredded Monterey Jack Cheese
  • 1 cup frozen Our Family® Cut Sweet Corn, thawed
  • 1/2 cup thinly sliced jalapeño peppers

Directions

  1. Preheat oven to 400°; brush 12-cup standard muffin pan with butter. In large skillet, cook bacon over medium heat 6 minutes or until crisp, stirring occasionally; with slotted spoon, transfer bacon to paper towel-lined plate.
  2. Prepare stuffing mix as label directs. Makes about 3 cups.
  3. In large bowl with mixer on medium speed, beat eggs and cream cheese 2 minutes or until smooth; fold in Monterey Jack cheese, corn, jalapeños, bacon and stuffing. Divide stuffing mixture into prepared cups; bake 20 minutes or until golden brown and internal temperature reaches 160°. Let muffins stand 10 minutes. Makes 12 muffins.

 

Approximate nutritional values per serving (1 muffin): 214 Calories, 13g Fat, 7g Saturated Fat, 64mg Cholesterol, 387mg Sodium, 14g Carbohydrates, 1g Fiber, 2g Sugars, 1g Added Sugars, 9g Protein

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