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    Home » Recipes » Side Dishes

    Savory Corn Muffins with Bacon, Cheese & Onion

    Published: Oct 27, 2023 · Modified: May 14, 2025 by Karin and Ken · This post may contain affiliate links. 8 Comments

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    This is it if you're looking for the best corn muffin recipe. Savory corn muffins with bacon, cheese, and onion are perfect for breakfast, lunch, or dinner.

    This homemade corn muffin recipe yields the most scrumptious muffins you'll ever taste. With or without jalapenos, mini or regular, they're a delight.

    Closeup photo of Corn Muffins with Bacon, Cheese and Onion resting on a wire rack on the counter top.

    The best way to improve already delicious breakfast corn muffins is to add bacon, onions, jalapenos and cheese. These inarguably exceptional cornbread breakfast muffins or treats are very easy to make and they are so good, you'll want to make several batches at a time. Both mini and regular sized.

    I'm not even kidding.

    If you have a five-pound bag of cornmeal sitting in your pantry and you aren't sure what to do with it, read on for this fantastic savory corn muffins recipe. Not only are they the easiest homemade corn muffins to make they taste amazing and freeze so well.

    You'll likely always make a double batch, just like I do.

    Corn muffins are the perfect snack or side dish. My son even makes small sandwiches with them for work or when looking for a quick bite to eat. He loves these homemade corn muffins (especially when I make him jalapeno corn muffins!) and wished I could make them into a loaf!

    If you love easy muffin recipes like this, you need to check out Air Fryer Blueberry Muffins, Coffee Doughnut Muffins or our German Pancake Muffins

    These bacon cheese corn muffins, or corn bacon muffins as my grandson calls them, pair very well with Tater Tot Breakfast Bake, and Loaded Egg Casserole. I like these together for brunch or a special occasion breakfast.

    For more muffin recipes check out our Fall Muffin Recipes list of all of our favorites. I think you'll be glad you did.

    Why You Will Love This Recipe

    • This corn muffin recipe can easily be customized.
    • The recipe comes together quickly.
    • The whole family will love these corn muffins!
    • It is a great grab-and-go breakfast.
    • The hearty muffin is a meal in itself.

    Ingredients for Savory Corn Muffins

    Ingredients measured out to make corn muffin recipe with bacon, cheese, and onion.

    Don’t be intimidated by the list of ingredients in this easy to make loaded cornbread muffins recipe. You probably have a lot of the ingredients in your pantry already. 

    • Cheddar Cheese: Fresh grated cheese is always best and you can substitute any kind of cheese or cheese bland you like. Colby Jack, Mozzarella, Provolone or a Mexican Cheese Blend would all work great.
    • Bacon: Use bacon that you enjoy. Maple bacon is always a nice option.
    • Green Onions: Use diced red, yellow or white onions instead.
    • Jalapenos: Or your favorite hot pepper diced, if desired.
    • Salt and Pepper - Total flavor enhancers.
    • All-Purpose Flour: The foundation of most baked goods.
    • Fine-Ground, Whole-Grain Yellow Cornmeal: Necessary to make perfect corn muffins.
    • Baking Powder and Baking Soda: Leavening agents to make sure your baked goods rise.
    • Eggs: Large eggs add structure and hold your baked goods together.
    • Sugar: Adds necessary sweetness.
    • Unsalted Melted Butter: Adds richness and allows ingredients to blend together nicely.
    • Sour Cream: Adds moisture to your baked good.
    • Milk: Both 2% and whole milk work fine here.
    • Cooking Spray: Butter will work for greasing too.

    Substitutions and Variations

    Don’t have the correct ingredients on hand to make these corn muffins or corn flour muffins? Or want to change something up? Here are some helpful tips for you to change this corn muffin recipe.

    • If you prefer the tanginess of buttermilk, you can use it instead of the milk. Buttermilk also helps create a moist crumb.
    • Substitute the bacon for diced, cooked ham.
    • Spice things up! The corn muffin recipe calls for optional jalapenos, however you could also add some diced green chiles or a pinch of crushed red pepper flakes to the recipe. My son enjoys and insists upon adding heat to food. I can't think of any savory food that he doesn't add some sort of hot sauce, sriracha, or jalapeno or serrano peppers too.

    How to Make the Best Corn Muffins

    Here are the step-by-step photos and instructions for making the best corn muffin recipe. A recipe card with complete instructions for making these savory corn muffins with bacon, cheese and onion is available at the bottom of the page.

    1. Preheat oven and prepare muffin pan.

    2. Fry bacon until crisp, add green onions, a pinch of salt and pepper, and stir for less than a minute. Allow mixture to cool on a plate.

    3. In a large bowl, combine flour, cornmeal, baking powder, baking soda, and salt. Whisk to combine and set aside.

    Bacon and chopped green onions cooking inside a skillet.
    Cornmeal and flour inside a large white bowl.

    4. Get your muffins ready. This isn't just a good recipe, it's a great one!

    5. In a medium bowl grab a fork and scramble your eggs.

    6. Add sugar to eggs and whisk until thickens.

    7. Slowly add butter, stirring after each addition.

    8. Add half the sour cream and milk. Whisk until combined. Add remaining sour cream and milk. Keep whisking until blended.

    Eggs, sugar, butter, sour cream and milk whisked well inside a medium bowl.
    Bacon mixture and shredded cheese added to the egg mixture.

    9. Add cheddar cheese, bacon mixture, jalapenos, if using, to your wet ingredients.

    10. Next, add wet ingredients to dry ingredients and combine using a spatula. Do not over mix.

    Ingredients are mixed well inside the medium bowl.
    Wet and dry ingredients are mixed well inside a large mixing bowl using a silicone spatula.

    11. With a large spoon, ice cream scoop or whatever you prefer, divide batter amongst the muffin cups, regular or mini. They will form uneven looking mounds, if you will.

    Do not flatten the mounds at all. Just gently place cheese on top of each raw corn muffin, as much as will fit.

    Muffin mixture placed inside a prepared muffin pan.
    Muffin mixture inside muffin pan topped with shredded cheese.

    13. Place corn muffins until a gorgeous golden brown color and a toothpick inserted into center comes out clean, between 17 and 19 minutes for regular muffins or 10-12 for mini corn muffins.

    Overhead photo of the cooked Corn Muffins with Bacon, Cheese and Onion inside a muffin pan.
    Overhead photo of the prepared Corn Muffins with Bacon, Cheese and Onion resting on a wire rack on the kitchen counter.

    14. Remember to rotate baking sheet midway through baking.

    15. Allow muffins to cool in muffin pan for 5 minutes before placing on top of a rack for another few minutes to cool.

    Closeup photo of the prepared Corn Muffins with Bacon, Cheese and Onion resting on a wire rack on the kitchen counter.
    Overhead shot of a blue plate loaded up with corn muffins with bacon, cheese and onion.

    Serve warm if possible and enjoy every bite, then please leave a comment to let me know if you agree this is the best corn muffin recipe you've ever tried.

    Plate filled with muffins.
    Half a muffin held in the air with butter.

    If you like recipes like this, you might also enjoy homemade dinner rolls. Or if you're looking for a good side dish, try our delicious Jalapeno Creamed Corn recipe.

    Storage

    • Refrigerator: Store these savory corn muffins in an airtight container or re-sealable bag. If you are making ahead of time, I recommend that you store it in the refrigerator for up to 2 days and then take out and warm it slightly on the stovetop before serving.
    • Freezer: Allow bacon and cheese corn muffins to cool down completely first and then wrap it in a layer of plastic covering the cornbread tightly before placing in freezer safe container. To thaw, place on counter for about 2 hours or until warm to touch.
    • Reheat: To heat up, microwave the corn muffins for 30 seconds at a time until warm all the way through. Or you can reheat the muffins in the oven at 325 F degrees for a few minutes, just enough to warm up the cornbread. This should take about 5 to 10 minutes.
    Plate of the best corn muffins with bacon, cheese, and onion. The muffin on top is sliced in half.

    Tips for Loaded Cornbread Muffins

    • Use freshly grated cheese. Pre-grated cheese contains preservatives that prevents it from melting well during cooking.
    • Usually, cornbread is served as a side dish while homemade corn muffins, due to their sweetness are traditionally seen as more of a desert. These corn muffins are very savory and work best as a side dish or even a complete snack (jalapeno corn muffin anyone?).
    • How to prevent dry corn muffins. Cornmeal doesn't have the gluten content to hold corn muffins together, so flour is needed to help it combine with the other ingredients. This recipe calls for all-purpose flour, which is easy to find and usually a safe bet. If the homemade corn muffin batter is not thick enough it will need more flour to allow the ingredients to bond better and produce less crumbly cornbread.
    • To ensure moist, tender corn muffins be careful to not overmix the batter. Whisk and stir just until ingredients are combined.
    • Use an ice cream scoop, to add the batter into the muffin pan. An ice cream scoop is the perfect size for a muffin tin. If you don't have an ice cream scoop, you can use a large spoon, but that's not as easy.
    • Alternatively, pipe the batter into the muffin tin using a plastic bag with a corner snipped off. In order to fill the bag, prop it up in a vase or a pitcher. Fold the top over the rim of the vessel and pour, scraping whatever is left from the bowl into the bag.
    • Rotate the muffin pan once during baking, to ensure the heat is evenly distributed, resulting in more uniform muffins.
    Closeup photo of a half of a Savory Corn Muffin held up by hand. The flat side of the muffin half is facing the camera and is covered with butter.

    FAQ

    What is the difference between corn flour and cornmeal?

    Corn that is milled into cornmeal, when milled further eventually becomes fine flour. Even though it is the same thing. essentially, the coarseness of cornmeal is necessary for the end result of this delicious corn muffin recipe. On the other hand, corn flour is used similarly to any other variety of flour. This recipe calls for fine-ground, whole-grain yellow cornmeal used in baking with its finer texture, just in case there is any confusion.

    How should I store cornmeal?

    Cornmeal keeps very well in the pantry. It is best stored in a cool, dry, and dark place. The way to know if your cornmeal is still good is by the look and smell of it. If it has an unusual odor, it is time to replace it.

    What is the difference between cornbread and corn muffins?

    Cornbread muffins are basically cornbread baked in the form of muffins. Corn muffins are a muffin recipe made with similar ingredients but a lot more sugar.

    Video

    YouTube video

    More Recipes Made with Corn Meal

    • A piece or cornbread missing a bite on a white plate.
      How to Make Homemade Cornbread
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      Crispy Fried Tomatoes
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    Ready to get cooking? Remember that you can print this recipe if you would like.

    Savory corn muffins on a rack cooling.

    Savory Corn Muffins with Bacon, Cheese and Onion

    Karin and Ken
    This is it if you're looking for the best corn muffin recipe. Savory corn muffins with bacon, cheese, and onion are perfect for breakfast, lunch, or dinner.
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Appetizer, Breakfast, brunch, Side Dish, Snack
    Cuisine American
    Servings 12 muffins
    Calories 384 kcal

    Equipment

    • Measuring cups and spoons
    • Sharp knife
    • cutting board
    • mini muffin pan (24 holes) or 12 holes
    • muffin pan (12 holes) or 24 holes
    • Frying pan
    • Tongs
    • spatula
    • plate or platter
    • paper towel
    • 2 mixing bowl
    • whisk
    • Cheese grater
    • microwave safe bowl
    • Ice cream scoop or large spoon
    • toothpicks
    • wire rack

    Ingredients
      

    • 2 cups cheddar cheese, grated
    • 10 slices bacon, chopped into ½ inch pieces
    • 1 cup green onions, thinly sliced
    • 1 teaspoon salt
    • 1 teaspoon pepper
    • 2 cups all-purpose flour
    • 1 cup whole grain yellow cornmeal, fine ground
    • 1 ½ teaspoons baking powder
    • 1 teaspoon baking soda
    • 2 large eggs
    • ½ cup sugar
    • 8 tablespoons unsalted butter or 1 stick, melted
    • ¾ cup sour cream
    • ½ cup milk
    • 1-2 jalapenos, diced, if desired
    • cooking spray
    Get Recipe Ingredients

    Instructions
     

    • Preheat your oven to 400 degrees. Prepare your muffin pan, mini or regular, with cooking spray. Get out all of your ingredients and get them measured.
    • Fry bacon, over medium heat until crisp, about 5 minutes. Add green onions, pinch of salt, and pepper, and stir for less than a minute. Transfer mixture to paper towel lined plate or platter to cool while getting your muffin batter ready.
    • Whisk flour, cornmeal, baking powder, baking soda, and remaining salt in medium bowl until combined. Set aside.
    • In another bowl, whisk eggs until scrambled.
    • Add sugar to eggs and whisk until thickened, less than a minute. Gradually add melted butter. A little at a time.
    • Add half the sour cream and half the milk and whisk to combine. Add remaining sour cream and milk.
    • Whisk until blended.
    • Add 1 ½ cups grated cheddar cheese, jalapenos, if using, and bacon mixture into batter.
    • Add wet ingredients to dry ingredients and stir gently until combined with a rubber spatula.
    • Do not over mix.
    • Using an ice cream scoop or large spoon, divide batter evenly among muffin cups, dropping in each to form mound of sorts. Divide remaining cheese on top of each mound. Do not press or flatten mounds.
    • Place inside your oven and bake.
    • Muffins must be a nice golden brown color and a toothpick inserted into center must come out clean. Between 17 and 19 minutes for regular corn muffins or 10-12 minutes for minis.
    • Don't forget to turn your muffin an half way through baking.
    • Allow muffins to cool inside pan for 5 minutes.
    • Turn muffins onto wire rack and allow to cool for 5 more minutes.
    • Serve warm and enjoy every bite.

    Video

    Notes

    • Use freshly grated cheese. Pre-grated cheese contains preservatives that prevents it from melting well during cooking.
    • Usually, cornbread is served as a side dish while homemade corn muffins, due to their sweetness are traditionally seen as more of a desert. These corn muffins are very savory and work best as a side dish or even a complete snack (jalapeno corn muffin anyone?).
    • How to prevent dry corn muffins. Cornmeal doesn't have the gluten content to hold corn muffins together, so flour is needed to help it combine with the other ingredients. This recipe calls for all-purpose flour, which is easy to find and usually a safe bet. If the homemade corn muffin batter is not thick enough it will need more flour to allow the ingredients to bond better and produce less crumbly cornbread.
    • To ensure moist, tender corn muffins be careful to not overmix the batter. Whisk and stir just until ingredients are combined.
    • Use an ice cream scoop, to add the batter into the muffin pan. An ice cream scoop is the perfect size for a muffin tin. If you don't have an ice cream scoop, you can use a large spoon, but that's not as easy.
    • Alternatively, pipe the batter into the muffin tin using a plastic bag with a corner snipped off. In order to fill the bag, prop it up in a vase or a pitcher. Fold the top over the rim of the vessel and pour, scraping whatever is left from the bowl into the bag.
    • Rotate the muffin pan once during baking, to ensure the heat is evenly distributed, resulting in more uniform muffins.
    • For a list of our favorite muffins take a moment to look at Fall Muffin Recipes for some great ideas.

    Nutrition

    Serving: 1gCalories: 384kcalCarbohydrates: 37gProtein: 12gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 86mgSodium: 656mgPotassium: 188mgFiber: 2gSugar: 10gVitamin A: 672IUVitamin C: 3mgCalcium: 208mgIron: 2mg
    Keyword best corn muffin recipe, corn muffin, corn muffin recipe, corn muffins, homemade corn muffin, savory corn muffin
    Tried this recipe?Let us know how it was!

    This post was originally published August 2022. It has been updated with new images and content.

    Overhead photo of a plate full of Corn Muffins with Bacon, Cheese and Onion. The muffins are topped with chopped green onions.
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    Comments

    1. Beth says

      September 24, 2023 at 4:42 pm

      5 stars
      Yum! I just pulled them out of the oven and they are perfect. I omitted a few tablespoons of sugar as I was worried it would be too sweet, but it would have been great with it all there! I also mixed up some salted butter, honey, and a touch of bacon fat to spread on them. My picky cornbread loving bf loves them. Thank you, this is going in the rotation!!

      Reply
      • Karin and Ken says

        September 24, 2023 at 5:35 pm

        I’m so glad to hear you enjoyed them! You made my day. I wish I could make these more often than I already do! All the best. Karin

    2. Terry Courian says

      July 02, 2023 at 1:33 pm

      5 stars
      Outstanding!
      So tasty even without the bacon.
      I love how these bake up. Batter has a good thick consistency. They are moist and creamy and brown up well with a nice outer crunch. Company worthy.

      Reply
      • Karin and Ken says

        July 02, 2023 at 4:09 pm

        Thank you for all of your kind words! We love this recipe too! Thank you for taking the time to let me know you made my day. All the best. Karin

    3. Nadine says

      May 11, 2023 at 11:23 pm

      5 stars
      These are not just muffins. This is a breakfast and dinner breakthrough! This has totally changed the game for me and my kids. Especially when it comes to weekdays. They freeze great. they are delicious and my kids love them with everything. Thank you for sharing ❤️.

      Reply
      • Karin and Ken says

        July 02, 2023 at 4:11 pm

        As always you’re most welcome. I try my best. Glad you’re all loving these muffins. We think they’re amazing too! All the best. Karin

    4. Jeffery says

      October 26, 2022 at 4:20 pm

      5 stars
      I love these corn muffins. Best I’ve ever tried. I wish I could eat one every day. They are easy to make and I had no problems making them. Thank you for such a delicious recipe. They freeze great too thankfully. I’ll be making more to freeze later today. I hope everyone makes these corn muffins they’ll love them. Thanks to you too for publishing this recipe. ❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️

      Reply
      • Karin and Ken says

        October 29, 2022 at 3:24 pm

        Thank you for all of your kind words. You’ve honestly made my day. We love these corn muffins too. Plain muffins taste wonderful as well. Thank you for your comment. You just reminded me that I need to make some more! I can’t thank you enough! All the best. Karin

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    Welcome!

    We are the kitchen divas: Karin and my partner in life, Ken.

    We have been attached at the heart and hip since the first day we met, and we love to create new dishes to keep things interesting. Variety is definitely the spice of life!

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