CONTACT A SALES REP
  PRINT  EMAIL   |   SHARE:

Bacon Jalapeño Corn Muffins with Spicy Jalapeño Shrimp

LEVEL: Easy

0 Reviews

Ingredients
  • 1 Carton Handy Spicy Jalapeño Shrimp
  • 1 (8.5 oz) box cornbread/muffin mix
  • 1 (14.5 oz) can creamed corn
  • 1/2 cup buttermilk
  • 1/3 cup Cheddar Cheese
  • 1/4 cup chopped cooked bacon
  • 1/4 cup chopped jalapeños (adjust to your spice preference)
  • 1 large egg
  • 1 tablespoon melted butter
  • 4 oz. cream cheese, softened
  • 2 tablespoons honey
  • 1/4 cup chopped green onions

  1. Preheat oven to 400°F (200°C). Line a muffin pan with paper liners.

  2. In a large bowl, combine cornbread mix and creamed corn.

  3. Whisk together buttermilk, egg, and melted butter in a small bowl. Add to the dry ingredients and stir until just combined. Do not overmix.

  4. Fold in bacon, cheddar, and jalapeños.

  5. Divide batter evenly among prepared muffin cups.

  6. Bake muffins for 15-20 minutes, or until a toothpick inserted into the center comes out clean. 

  7. While the muffins cool, prepare the icing. In a small bowl, beat together cream cheese and honey until smooth and creamy. Fold in chopped green onions.

  8. Once the muffins are cool enough to handle, cover the tops with the cream cheese icing. 

  9. While the muffins cool, cook Handy Spicy Jalapeño Shrimp according to the directions on the carton. 

  10. Carefully garnish the muffins with Jalapeño Shrimp and leftover cooked bacon pieces. 

  11. Enjoy warm or at room temperature.

 

 

Related Recipes