Corn & Bacon Muffins

Corn & Bacon Muffins (adapted from 500 Cupcakes)  (1 dozen muffins)

  • 2 1/4 cup flour
  • 1 1/2 cup corn meal
  • 1/4 sugar
  • 1 tsp baking powder
  • pinch of salt
  • 3/4 cup melted butter
  • 1 egg
  • 1 cup buttermilk
  • 1/4 cup honey
  • 1/2 cup cooked thick cut bacon, diced (about 6 strips)

Pre-heat oven to 350 degrees.

Lay 6 strips of thick cut bacon on a baking sheet with a cooling grid and baked it in the oven at 350 degrees for about 10 minutes, or until crispy. Let cool, pat off any excess grease with a paper towel and dice. You want a heaping 1/2 cup of bacon. Set aside until ready to use.

Leave your oven at 350 degrees. 

In a small bowl combine all your dry ingredients, flour, corn meal, sugar, baking powder and salt, whisk together until well combined.

In the bowl of your electric mixture, using a paddle attachment stir together all your wet ingredients, egg, buttermilk and honey.

Add the corn meal mixture and bacon to the wet mixture.  Stir together until just combined. Try not to over mix.

Grease a muffin pan with butter or non-stick spray. Spoon the batter into each mold, dividing up evenly. The mold will fill almost to the top. Bake in the oven at 350 degrees for 20 - 25 minutes, or until tops are golden brown.  Remove from the oven, let cool for 5 minutes and transfer muffins to cooling rack. 

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