Jalapeño-Bacon Cornbread Stuffing Muffins
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Jalapeño-Bacon Cornbread Stuffing Muffins

Prep: 20 minutes plus standing
Bake: 20 minutes • Serves: 12

2 tablespoons 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

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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