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.
- 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.
Adapted from Cooking Light
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