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Bacon Corn Muffins

adapted from BBA
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1 c. coarse cornmeal

2 c. buttermilk

8 slices of bacon, cut and cooked

1 3/4 c. all purpose flour

1 1/2 T. baking powder

1/4 t. baking soda

1 t. salt

3 eggs

1/4 c. sugar

1/4 c. brown sugar

2 T. unsalted butter, melted

2 T. reserved bacon fat



Soak cornmeal in buttermilk overnight on the counter.  The next day, cook the bacon and reserve 2 T. fat.  Drain bacon on paper towel lined plate.

In a large bowl, whisk together flour, baking powder, baking soda and salt.  Stir in sugars.  In a small bowl, beat the eggs.  Add eggs and melted butter to cornmeal mixture.  Add cornmeal mixture to dry ingredients and stir till smooth.

Grease each muffin tin with reserved bacon grease.  Pour batter into each tin, about 2/3 full.

Bake in a 350ºF oven for 20-25 minutes or till tops are dry and springy and toothpick inserted in center comes clean.  Allow to cool for 5 minutes then turn out on wire rack to finish cooling.