Green Chile Corn Muffins Stuffed With M&C Pimento Cheese And Frosted With Bacon Jam
Ingredients
Ingredients
Pimento Cheese Stuffed Corn Muffins
- 1 Cup Flour All Purpose
- 1 Cup Yellow Corn Meal Stone ground
- 2 Tsp. Baking Powder
- 1 Tsp. Baking Soda
- ½ Small Green Chiles Canned & Chopped
- 2 Tsp. Sugar
- ½ Tsp. Salt
- 2 Eggs
- 1 Cup Buttermilk
- 8 Ounce Pimento Cheese Regular (Musten & Crutchfield)
Bacon Jam
- 1½ Lbs. Bacon Chopped (1 inch pieces)
- ½ Cup Vinegar Cider
- 2 Tsp. Vinegar Sherry
- ¼ Cup Syrup Maple
- 1 Cup Coffee Brewed
- 2 Tsp. Honey
- ½ Cup Brown Sugar
- 2 Sweet Onion Diced
- 4 Cloves Garlic Minced
Instructions
Instructions
Pimento Cheese Stuffed Corn Muffins
- Mix the dry ingredients in a large bowl.
- Beat eggs with whisk in a medium bowl, slowly add in the buttermilk and continue whisking.
- Mix the green chiles with the pimento cheese.
- Mix wet and dry ingredients with a large spoon, fold in the cheese mixture.
- Bake in buttered muffin tins at 425° for 12 minutes.
- Take the muffins out and leave them on a cool rack for 10 minutes.
- Use a small cupcake corer to remove a small amount of the muffin.
- Fill the inside with pimento cheese.
Bacon Jam
- Brown the bacon then remove and drain.
- Cook onions and garlic in bacon fat until slightly brown.
- Add liquid ingredients and cook over low heat to reduce liquid.
- Add leftover bacon and cook until thickened.
- Season to taste with salt & pepper.
- Place in bowl of food processor and then top muffins with the jam.
