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!
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.
Prepare stuffing mix as label directs. Makes about 3 cups.
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.