Savory Corn Muffins with Bacon, Cheese and Onion

5 from 4 votes

Savory Corn Muffins with Bacon, Cheese and Onion

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.

Prep Time10

Cook Time20

Total Time30

Servings: muffins

Calories: 384kcal

Author: Karin and Ken

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

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