Decadent corn muffins packed full of flavor with bacon crumbles, cheddar cheese, sautéed onions and buttermilk. A muffin that’s a meal in and of themselves.
The onions cook in the leftover bacon grease before being added to the batter. Sick. I know. In a wickedly good way. Unless you have something against bacon. I don’t.
If there’s one thing I am against it’s a dry, crumbly corn muffin. These aren’t them. Between the bacon sautéed onions and the buttermilk they are incredibly moist.
Alongside soup, stew or chile, with a salad for lunch or for breakfast along with your eggs, with a cup of tea, coffee or all by their lonesome. . . you will want to eat them with every meal until the entire batch is decimated.
I don’t know of anyone who can resist their charms.
Decadent corn muffins packed full of flavor with bacon crumbles, cheddar cheese, sautéed onions and buttermilk.
Ingredients
Instructions
- Cook bacon in a skillet over medium heat until crispy. Remove to a paper towel lined plate. Drain off the grease leaving 1-2 tablespoons behind. Add onion and cook over medium-low heat until soft and tender 5-10 minutes.
- Preheat oven to 400° degrees F. Line a 12 cup muffin pan with cupcake liners or grease lightly with butter.
- In a smallish bowl lightly whisk buttermilk, olive oil and egg together.
- In a large mixing bowl combine flour, cornmeal, baking powder and soda, salt and red pepper. Make a well in the center and add milk mixture, stir until just moist.
- Crumble the bacon and mix in half of it with the onion and cheese. Divide equally among baking cups filing about 3/4 of the way full. Sprinkle the tops with the remaining bacon and additional cheese if desired.
- Bake 13-16 minutes or until a toothpick in center comes out with a few moist clingy crumbs. Remove muffins from pan and cool on wire racks.
Notes
Adapted from Cooking Light
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I’ve never made savory muffins, yours look very tasty. I love yellow cornmeal and the olive oil use instead of butter. They are so cute with the square shape :) Bye dear, have a great we
notedicioccolato recently posted..Un ospite inatteso!
I love the fruity Olive Oil addition to this—lovely bread, my friend!
The Squishy Monster recently posted..Hanging onto Summer
I love moist corn muffins too. These muffins rock! Perfect for chili in the fall.
Awesome.
Velva
We like corn muffins with chili so I’ll be keeping this recipe since we don’t like dry, crumbly ones either!
Moon, we love your handsome face! Kitty kisses to you!
BeadedTail recently posted..Daily Routine
Reeni, these muffins are cute and delicious. I will try this one.
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