Cheesy Bacon-Corn Muffins
Submitted by duchesskrysna
Savory cornmeal muffins loaded with crispy bacon, sautéed onion, and cheddar cheese. Bake a batch for breakfast, brunch, or alongside your favorite bowl of chili.
YIELD
6 servingsPREP
15 minCOOK
20 minREADY
45 minRegular corn muffins are fine. These are something else entirely.
Crispy bacon and sautéed onion get folded into a cornmeal batter with a handful of cheddar cheese, then baked until the tops are golden and the kitchen smells like a Saturday morning you never want to end.
They’re sturdy enough to reheat the next day wrapped in foil, which means you can make them ahead for busy mornings or pack them for lunch.
Makes 6 generous muffins that pair brilliantly with soups, stews, and chili.
Chef Tips
- Fry the bacon until truly crisp so it keeps its crunch inside the muffin instead of going soft
- Stir the wet ingredients into the dry just until combined. Overmixing makes tough, dense muffins.
- Fill the muffin cups only two-thirds full for a nice domed top without overflow
Ingredients
Directions
Fry the bacon and onion in a 10-inch skillet, over medium heat, for 5 minutes or until the bacon is crisp and the onions are tender.
Remove the bacon and onion and drain on paper towels.
Sift the flour, corn meal, sugar, baking powder and salt into a bowl, and set aside.
In another bowl, combine the eggs, milk, and butter, blending well.
Add the egg mixture, all at once, to the flour mixture, stirring just until moistened.
Stir in the bacon-onion mixture, and cheese, blending well.
Spoon the batter into greased 3-inch muffin-pan cups, filling each ⅔ full.
Bake in a preheated 400 Degree F oven for 15 minutes or until a wooden pick inserted in the center of a muffin comes out clean.
Cool, until cold to the touch, and wrap in foil, or serve immediately while still hot.
TO REHEAT: Heat the foil-wrapped muffins in a preheated 350 Degree F oven for 10 to 12 minutes.
