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Cheesy Bacon Jalapeno Corn Muffins
Makes 12 muffins

Nonstick cooking spray 1 package (16 ounces) Smithfield Hometown Original Bacon 3/4 cup all-purpose flour 3/4 cup yellow cornmeal 1-1/2 teaspoons baking powder 1/2 teaspoon salt 1 cup shredded sharp cheddar cheese 2 eggs 6 tablespoons butter, melted 1/3 cup honey 3/4 cup milk or buttermilk 1 can corn kernels, drained 2 medium jalapeno peppers, seeded and diced 1 medium jalapeno pepper, thinly sliced

Heat oven to 375 degrees. Line rimmed baking pan with foil and set lightly- sprayed baking rack in pan. Cut bacon crosswise into thirds and lay out bacon strips on rack, being careful not to overlap slices. Bake 10-12 minutes, or until bacon has just begun to crisp. Remove from oven and drain on paper towels. Increase oven temperature to 400 degrees. In large bowl, stir together flour, cornmeal, baking powder, salt and cheese until well mixed. In small bowl, whisk eggs until frothy and stir in melted butter, honey and milk. Add milk mixture to dry ingredients and stir until combined. Fold in corn and diced jalapeno, and reserve. Lightly spray or butter 12-cup muffin tin and line each cup with two slices of bacon. Evenly divide muffin batter into cups, filling about three-fourths full and top with remaining bacon and sliced jalapeno. Bake muffins for 20 minutes, or until golden brown, using toothpick to test doneness. Let cool briefly, remove muffins from tin and serve while still warm.