Recipe courtesy of Gina Neely and Pat Neely
Episode: His and Hers
Total:
2 hr 50 min
Active:
15 min
Yield:
2 dozen
Level:
Easy
Total:
2 hr 50 min
Active:
15 min
Yield:
2 dozen
Level:
Easy

Ingredients

Frosting:
Batter:
Neelys BBQ Seasoning:

Directions

Watch how to make this recipe.

Batter:

For the frosting: Cook the bacon, over medium heat in a small skillet, until crisp. Transfer to a plate lined with paper towels to drain and cool, then chop and set aside. Combine the remaining ingredients, except the scallions, in a medium bowl and mix well. Refrigerate for 2 hours.;

For the batter: Preheat oven to 375 degrees F.

In a large bowl add the flour, cornmeal, sugar, eggs, buttermilk and 3 tablespoons melted butter. Mix well to combine.

Saute onions and jalapenos using 1/4 tablespoon butter, about 2 minutes. Add salt, pepper and chiles. Remove from heat, cool slightly and add to the batter.

Spray 2 (12 capacity) muffin pans with nonstick spray. Fill the pans 3/4 full with the batter. Bake for 12 to 15 minutes until golden. Let cool and frost with pimento cheese mixture. Garnish with chopped bacon and chopped scallions.

Neelys BBQ Seasoning:

Mix all ingredients together and store in an airtight container for up to 3 months.

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