Bacon Cheddar And Jalapeno Cornbread

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   1. First thing we've gotta do is fry up our bacon. Cut it up into nice small pieces - as big as you want them in your cornbread muffins.

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   2. While your bacon is frying, measure out your cornmeal, flour, baking powder and sugar into a nice big mixing bowl.

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   3. Cut your jalapenos in half and seed them

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   4. Then cut them up nice and evenly. Although I cut up 3 jalapenos, I only used 2 in the recipe. Didn't want to make them too spicy!

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   5. Add in your jalapenos along with about 3/4 of your shredded cheddar cheese.

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   6. Dump in your sour cream and eggs and begin to mix everything together gently.

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   7. By this time, your bacon should be crispy, so dump all of it in along with the fat from the pan. Make sure that it has cooled slightly and that you've mixed In the egg a bit already. We don't want the hot fat to cook the eggs! Scrambled eggs in cornbread is bad!

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   8. Portion your batter into a greased muffin tin and top with a little bit of remaining cheddar cheese.

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   9. Bake at 450F for about 10-12 minutes.

No additional tips available.