Savory Corn Muffins with Bacon, Cheese and Onion

Name: Savory Corn Muffins with Bacon, Cheese and Onion
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 muffins
Ingredients: 2 cups cheddar cheese, grated; 10 slices bacon, chopped into ½ inch pieces; 1 cup green onions, thinly sliced; 1 teaspoon salt; 1 teaspoon pepper; 2 cups all-purpose flour; 1 cup whole grain yellow cornmeal, fine ground; 1 ½ teaspoons baking powder; 1 teaspoon baking soda; 2 large eggs; ½ cup sugar; 8 tablespoons unsalted butter or 1 stick, melted; ¾ cup sour cream; ½ cup milk; 1-2 jalapenos, diced, if desired; cooking spray

User Reviews

5.0

12 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
12 muffins
Calories
384 kcal
Course
Side Dish, Breakfast, Appetizer, Snacks, Brunch
Cuisine
American

Savory Corn Muffins with Bacon, Cheese and Onion

Brayden Rivera

Report

This is it if you're looking for the best corn muffin recipe. Savory corn muffins with bacon, cheese, and onion are perfect for breakfast, lunch, or dinner.

Share:

I Made This!

Be the first!

Print

4 people printed this

Save this

Be the first!

Ingredients

Servings

2 cups cheddar cheese, grated
10 slices bacon, chopped into ½ inch pieces
1 cup green onions, thinly sliced
1 teaspoon salt
1 teaspoon pepper
2 cups all-purpose flour
1 cup whole grain yellow cornmeal, fine ground
1 ½ teaspoons baking powder
1 teaspoon baking soda
2 large eggs
½ cup sugar
8 tablespoons unsalted butter or 1 stick, melted
¾ cup sour cream
½ cup milk
1-2 jalapenos, diced, if desired
cooking spray

Add to Shopping List

Instructions

Preheat your oven to 400 degrees. Prepare your muffin pan, mini or regular, with cooking spray. Get out all of your ingredients and get them measured.
Fry bacon, over medium heat until crisp, about 5 minutes. Add green onions, pinch of salt, and pepper, and stir for less than a minute. Transfer mixture to paper towel lined plate or platter to cool while getting your muffin batter ready.
Whisk flour, cornmeal, baking powder, baking soda, and remaining salt in medium bowl until combined. Set aside.
In another bowl, whisk eggs until scrambled.
Add sugar to eggs and whisk until thickened, less than a minute. Gradually add melted butter. A little at a time.
Add half the sour cream and half the milk and whisk to combine. Add remaining sour cream and milk.
Whisk until blended.
Add 1 ½ cups grated cheddar cheese, jalapenos, if using, and bacon mixture into batter.
Add wet ingredients to dry ingredients and stir gently until combined with a rubber spatula.
Do not over mix.
Using an ice cream scoop or large spoon, divide batter evenly among muffin cups, dropping in each to form mound of sorts. Divide remaining cheese on top of each mound. Do not press or flatten mounds.
Place inside your oven and bake.
Muffins must be a nice golden brown color and a toothpick inserted into center must come out clean. Between 17 and 19 minutes for regular corn muffins or 10-12 minutes for minis.
Don't forget to turn your muffin an half way through baking.
Allow muffins to cool inside pan for 5 minutes.
Turn muffins onto wire rack and allow to cool for 5 more minutes.
Serve warm and enjoy every bite.

Notes

Use freshly grated cheese. Pre-grated cheese contains preservatives that prevents it from melting well during cooking.
Usually, cornbread is served as a side dish while homemade corn muffins, due to their sweetness are traditionally seen as more of a desert. These corn muffins are very savory and work best as a side dish or even a complete snack (jalapeno corn muffin anyone?).
How to prevent dry corn muffins. Cornmeal doesn't have the gluten content to hold corn muffins together, so flour is needed to help it combine with the other ingredients. This recipe calls for all-purpose flour, which is easy to find and usually a safe bet. If the homemade corn muffin batter is not thick enough it will need more flour to allow the ingredients to bond better and produce less crumbly cornbread.
To ensure moist, tender corn muffins be careful to not overmix the batter. Whisk and stir just until ingredients are combined.
Use an ice cream scoop, to add the batter into the muffin pan. An ice cream scoop is the perfect size for a muffin tin. If you don't have an ice cream scoop, you can use a large spoon, but that's not as easy.
Alternatively, pipe the batter into the muffin tin using a plastic bag with a corner snipped off. In order to fill the bag, prop it up in a vase or a pitcher. Fold the top over the rim of the vessel and pour, scraping whatever is left from the bowl into the bag.
Rotate the muffin pan once during baking, to ensure the heat is evenly distributed, resulting in more uniform muffins.
For a list of our favorite muffins take a moment to look at Fall Muffin Recipes for some great ideas.

Nutrition Information

Show Details

Serving 1g Calories 384kcal (19%) Carbohydrates 37g (12%) Protein 12g (24%) Fat 21g (32%) Saturated Fat 11g (55%) Polyunsaturated Fat 2g Monounsaturated Fat 6g Trans Fat 0.3g Cholesterol 86mg (29%) Sodium 656mg (27%) Potassium 188mg (5%) Fiber 2g (8%) Sugar 10g (20%) Vitamin A 672IU (13%) Vitamin C 3mg (3%) Calcium 208mg (21%) Iron 2mg (11%)

Nutrition Facts

Serving: 12muffins

Amount Per Serving

Calories 384 kcal

% Daily Value*

Serving	1g
Calories	384kcal	19%
Carbohydrates	37g	12%
Protein	12g	24%
Fat	21g	32%
Saturated Fat	11g	55%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	6g	30%
Trans Fat	0.3g	15%
Cholesterol	86mg	29%
Sodium	656mg	27%
Potassium	188mg	4%
Fiber	2g	8%
Sugar	10g	20%
Vitamin A	672IU	13%
Vitamin C	3mg	3%
Calcium	208mg	21%
Iron	2mg	11%