I am a muffin girl. I like them for breakfast, I like them with my lunch, and I like them with my dinner. Sweet or savory – I’ll take them either way!! And since there is fresh, local corn galore right now, I thought I’d throw some of my favorite flavors all into a savory muffin that would go well with so many summer meals.
Bacon Cheddar Corn Muffins
makes 16 muffins
1/4 pound bacon
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons butter
1 cup milk
2 eggs
1 cup corn
1 cup grated cheddar cheese
Preheat the oven to 350F. Grease 16 muffin cups with nonstick cooking spray.
Cut the bacon into small pieces and cook in a skillet until browned. Drain, but save the bacon grease.
In a bowl, combine the cornmeal, flour, onion powder, garlic powder, sugar, baking powder, salt and baking soda. Mix well. Measure out 2 tablespoons of the reserved bacon grease and add to the dry ingredients. (If you don’t have 2 tablespoons, add more butter to compensate.) Melt the butter and add to the dry ingredients. Add in the milk and eggs and mix until all ingredients are incorporated. Fold in the corn, cheese and bacon pieces.
Divide mixture evenly between the 16 prepared cups. Cook in the preheated oven until the tops spring back when touched lightly – 14 to 16 minutes.
Excellent muffins! Just wish I hadn’t added the bacon grease to dry ingredients as it resulted in huge clumps of dry+grease mixture. Better to add the grease to the wet ingredients, but I wasn’t thinking.
Thanks for recipe!