Bacon-Cheddar Corn Muffins |
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Prep Time: 16 Minutes Cook Time: 0 Minutes |
Ready In: 16 Minutes Servings: 1 |
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The sharper the cheddar, the more intense the flavor will be in these Bacon-Cheddar Corn Muffins. Experiment with different cheeses to find a perfect match for these savory muffins. Ingredients:
1 cup yellow cornmeal |
1 cup all-purpose flour |
1/4 cup sugar |
1 1/2 teaspoons baking powder |
1/4 teaspoon baking soda |
1/2 teaspoon freshly ground black pepper |
1/2 teaspoon smoked paprika |
1 cup fresh corn kernels or frozen corn kernels, thawed |
1 cup (4 ounces) shredded sharp cheddar cheese |
6 bacon slices, cooked and crumbled |
2 large eggs, lightly beaten |
1 cup buttermilk |
1/2 cup butter, melted |
Directions:
1. Preheat oven to 400°. Line a 12-cup muffin pan with paper liners.
2. Combine first 7 ingredients in a medium bowl; stir in corn, cheese, and bacon. Whisk together eggs, buttermilk, and butter in a small bowl; stir egg mixture into cornmeal mixture just until blended. (Do not overmix.) Spoon batter into prepared muffin pan.
3. Bake 15 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Remove from pan; cool on a wire rack.
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