Saturday, June 8, 2013

Bacon Cheddar Corn Muffins

Bacon just makes everything better, doesn't it?  I make several different kinds of corn breads but this one with bacon is one of my favorites. My son eats corn muffins all the time and he actually volunteered to make the bacon for these.  Nice. I'm pretty sure that he ate most of these.  I'm okay with that.

Bacon Cheddar Corn Muffins

4.5 oz. flour, about a cup
3/4 cup yellow cornmeal
1/2 cup (2 oz.) shredded sharp cheddar cheese
2 tbsp. sugar
1 tsp. baking powder
1 tsp. baking soda
3/4 tsp. ground cumin
1/4 tsp. salt
4 pieces of bacon, cooked, drained and crumbled
1 jalapeno pepper, seeded and minced
1 1/4 cups buttermilk
1/4 cup canola oil
1 large egg
Cooking spray

Combine flour and next 7 ingredients (through salt) in a large bowl, stirring with a whisk. Stir in bacon and jalapeno.  Combine buttermilk, oil and egg in a small bowl. Add to flour mixture, stirring just until moist. Line muffin tray with 12 liners and spray with cooking spray.  Divide batter among muffin cups. Bake at 375 for about 15 minutes.


  1. These sound really good. I like that there's not only bacon but cheddar cheese and jalapeno for a touch of spice.
    Kristin @ Holy Cannoli Recipes

  2. I love corn muffins, but my husband thinks they are too dry. I actually would walk 1/2 a mile to Heaven on Seven in Chicago and pay $2.50 for a big chunk of their jalapeno corn bread - it was that good!

    Hope you are enjoying your summer so far Debbi!