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.