American · Brunch
Cornbread Bacon Muffins
Cornbread muffins enriched with buttermilk and egg, studded with crisp bacon and sharp cheddar, with scallion woven through the cornmeal and flour crumb. Baked golden and served warm as a savoury side alongside chili, soup, or stew.
$2
15 minsPrep
18 minsCook
33 minsTotal
EasyLevel
Nutrition per serving
1265Calories
39.6gProtein
98.4gFat
57.5gCarbs
8.5gSugar
3.2gFiber
3227mgSodium
313mgChol
35.6gSat Fat
412mgPotassium
248mgCalcium
2.1mgIron
0.8mcgVitamin B12
4.2mgVitamin C
gluten-free-adaptable
protein-rich
rich-umami
weekend-brunch
all-time-classics
Instructions
1
Prep
Heat the oven to 400°F and line two cups of a muffin tin with paper liners or grease them well.
2
Fry
Cook the bacon in a skillet over medium heat for 5 to 6 minutes until the fat renders and pieces turn crisp and browned.
3
Whisk
Combine the cornmeal, flour, baking powder, baking soda, salt, and sugar in a bowl until evenly mixed with no visible streaks.
4
Fold
Whisk the buttermilk, egg, and melted butter together, then fold into the dry mix with bacon, cheddar cheese, and scallion until just combined.
5
Plate
Bake at 400°F for 18 minutes until golden and a toothpick comes out clean, rest 5 minutes, then serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g bacon
- 1 cup140g cornmeal
- 2/3 cup84g all-purpose flour
- 2 tsp2 tsp baking powder
- 1/2 tsp1/2 tsp baking soda
- 1/2 tsp1/2 tsp salt
- 2/3 cup160ml buttermilk
- 22 eggs
- 2 tbsp28g butter, melted
- 2 tsp2 tsp sugar
- 2 oz56g sharp cheddar cheese
- 22 scallion
