Delectable Chipotle Cheddar, Corn & Bacon Corn Bread


1 1/2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp sea salt
1/4 cup unsalted butter, melted
1/4 cup nonfat Greek yogurt
1/2 cup sugar

1 tbsp agave nectar
2 large eggs
1 cup pale ale
1/2 cup yellow cornmeal
1 cup sharp cheddar, grated-reserve 1/4 cup for topping
1 cup smoked cheddar, grated-reserve 1/4 cup for topping
1 large jalapeno, finely diced
24 jalapeno pepper rings
1 small Roma tomato, finely diced and drained
2 green onions, thinly sliced
1/3-2/3 cup corn, fresh or frozen, thawed
1 garlic clove, minced
1 Chipotle chili in 1/2 tbsp adobo sauce, minced
3 slices bacon, cooked and cut into fourths


Preheat oven to 400 and prepare two muffin pans by spraying with nonstick spray.
In a medium mixing bowl, sift together the flour, baking powder, and salt, set aside.

In another medium mixing bowl, whisk together the melted butter, Greek yogurt, sugar, eggs, beer, agave nectar and cornmeal until thoroughly blended.

Add the flour mixture, grated cheese, green onions, corn, chipotle chilies, and garlic. Fold gently until just combined. The batter will still be a little lumpy.

Fill muffin pan about three-quarters full each.  Top with a pinch of cheese, a piece of cut bacon, and 2 jalapeno rings.

Bake at 400 for 20-25 minutes minutes until corn muffins are lightly browned on top and will spring back when touched in the center.

Remove from the oven and let cool slightly on a wire rack.This corn bread is best served warm, almost right out of the oven.

Recipe adapted from: