Bacon Jalapeño Shrimp Corn Muffins

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Prep Time: 5min | Servings: 12 Servings

Golden corn muffins packed with smokey bacon, fiery jalapeños, and cheddar cheese. Topped with savory cream cheese icing, Spicy Jalapeño Shrimp, and more bacon, it’s an explosion of flavors in every bite!

  • 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

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

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

  • In a small bowl, whisk together buttermilk, egg, and melted butter. Add to dry ingredients and stir until just combined. Do not overmix.

  • Fold in bacon, cheddar, and jalapeños.

  • Divide batter evenly among prepared muffin cups.

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

  • 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.

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

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