Bacon Cheddar Corn Muffins

Bacon and Cheddar Corn Muffins

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.

Cheddar Corn Muffins

Bacon Cheddar Corn Muffins

Rating: 51

Prep Time: 30 minutes

Cook Time: 16 minutes

Total Time: 46 minutes

Yield: 12 muffins

Bacon Cheddar Corn Muffins

Decadent corn muffins packed full of flavor with bacon crumbles, cheddar cheese, sautéed onions and buttermilk.

INGREDIENTS:

8 slices bacon
butter, for greasing pan
3/4 cup chopped onion
1 + 1/4 cups buttermilk
1/4 cup olive oil
1 large egg, lightly beaten
4 1/2 ounces all-purpose flour (about 1 cup)
3/4 cup yellow cornmeal
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground red pepper or 1/2 teaspoon chile powder
1 cup shredded extra sharp white cheddar, plus more for sprinkling over top

INSTRUCTIONS:

  1. 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.
  2. Preheat oven to 400° degrees F. Line a 12 cup muffin pan with cupcake liners or grease lightly with butter.
  3. In a smallish bowl lightly whisk buttermilk, olive oil and egg together.
  4. 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.
  5. 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.
  6. 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

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved. No copying or duplication of any content (including photos) without the express written permission from the owner of this website.

http://www.cinnamonspiceandeverythingnice.com/bacon-cheddar-buttermilk-corn-muffins/

Bacon Cheese Corn Muffins

Comments

  1. Jessen says

    I wish I checked your Blog Post Yesterday! I made Chili and Cornbread, but would of tried out your Cornbread recipe to go with instead of my go to Cornbread recipe. I saved it for next time! =)

  2. Joanne says

    I’ve been totally preoccupied with the thought of making corn muffins/bread recently and now here you are with these cuties! Perfect timing.

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