Savory Corn Muffins with Bacon, Cheese and Onion
User Reviews
5
Savory Corn Muffins with Bacon, Cheese and Onion
Description
The recipe begins by frying bacon until crisp, then adding sliced green onions, salt, and pepper briefly before cooling. Dry ingredients include all-purpose flour, fine yellow cornmeal, baking powder, and baking soda mixed separately. Eggs are beaten with sugar, then combined gradually with melted butter, sour cream, and milk. Cheese, jalapeños, and the bacon mixture are added to the wet batter, which is then gently mixed with the dry ingredients to avoid overmixing that can dry the muffins.
The batter is portioned into a greased muffin pan and baked at 400°F until golden and cooked through. The muffins have a moist texture from the sour cream and melted butter, with bits of smoky bacon, sharp cheddar, and hints of heat from jalapeños. The cornmeal provides traditional corn flavor with a slightly coarse texture.
These muffins work well as a side dish or substantial snack. Their savory profile complements soups, chili, or barbecue dishes. The recipe suggests careful mixing and use of fresh grated cheese to ensure good melting and texture. Rotating the muffin pan partway through baking promotes even cooking.
Adjust cornmeal and flour amounts if the batter is too thin for better structure. Using an ice cream scoop or piping the batter can facilitate even muffin sizes. Leftovers can be stored, but care should be taken to maintain moisture to avoid dryness.
Ingredients
- 2 cups cheddar cheese grated
- 10 lices Bacon chopped into ½ inch pieces
- 1 cup green onion thinly sliced
- 1 teaspoon salt
- 1 teaspoon black 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 egg
- ½ cup sugar
- 8 tablespoons butter unsalted, 1 stick, melted
- ¾ cup sour cream
- ½ cup milk
- 1-2 jalapeno pepper diced, if desired
- cooking spray
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 cheddar cheese for better melting; pre-grated cheese may not melt well due to preservatives.
- Savory corn muffins work best as a side or snack rather than dessert despite their cornmeal sweetness.
- To prevent dry muffins, ensure batter is thick enough; add more flour if too thin.
- Mix batter gently until just combined to maintain tenderness.
- Use an ice cream scoop or piping bag to portion batter evenly for consistent muffin size.
- Rotate the muffin pan once during baking for even heat distribution.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
