Bacon-and-Cheddar Corn Muffins

From Southern Living Magazine.

Bacon-and-Cheddar Corn Muffins

Serves 12
Cook time 52 minutes


  • 6 Slices Bacon
  • 2 cups Self-Rising White Cornmeal Mix
  • 1 tablespoon Sugar
  • 1-1/2 cup Buttermilk
  • 1 Large Egg
  • 4 tablespoons Butter (melted)
  • 1 cup Sharp Cheddar Cheese (4 oz)
  • Vegetable Cooking Spray


Step 1 Preheat oven to 425°. Cook bacon in a large skillet over medium-high heat 12 to 14 minutes or until crisp; remove bacon, and drain on paper towels. Crumble bacon.
Step 2 Heat a 12-cup muffin pan in oven 5 minutes.
Step 3 Combine cornmeal mix and sugar in a medium bowl; make a well in center of mixture.
Step 4 Stir together buttermilk and egg; add to cornmeal mixture, stirring just until dry ingredients are moistened. Stir in melted butter, cheese, and bacon. Remove pan from oven, and coat with cooking spray. Spoon batter into hot muffin pan, filling almost completely full.
Step 5 Bake at 425° for 15 to 20 minutes or until golden. Remove from pan to a wire rack, and let cool 10 minutes.

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