IMG_2466

If you are looking for a twist on the usual breakfast, these little sandwiches are easy and really filling. They would be perfect for a make ahead meal and you can eat them on the go.

Bacon-and-Cheddar Corn Muffins
(Adapted from Southern Living)

Printer Friendly Version

6 bacon slices
2 cups self-rising white cornmeal mix
1 tablespoon sugar
1 1/2 cups buttermilk
1 large egg
4 tablespoons butter, melted
1 cup (4 oz.) shredded sharp Cheddar cheese
Vegetable cooking spray

Preheat oven to 425°. Cook bacon in a large skillet over medium-high heat 12 to 14 minutes or until crisp; remove bacon, and drain on paper towels. Crumble bacon.

IMG_2393IMG_2394

Heat a 12-cup muffin pan in oven 5 minutes.

IMG_2406

Combine cornmeal mix and sugar in a medium bowl; make a well in center of mixture.

IMG_2395IMG_2396

Stir together buttermilk and egg; add to cornmeal mixture, stirring just until dry ingredients are moistened.

IMG_2397IMG_2398IMG_2399

Stir in melted butter, cheese, and bacon.

IMG_2401IMG_2403IMG_2405

Remove pan from oven, and coat with cooking spray.

IMG_2407

Spoon batter into hot muffin pan, filling almost completely full.

IMG_2409

Bake at 425° for 15 to 20 minutes or until golden. Remove from pan to a wire rack, and let cool 10 minutes.

IMG_2411IMG_2422

Note: We tested with White Lily White Cornmeal Mix.

TRY THESE TWISTS!

Ham-and-Swiss Corn Muffins: Substitute Swiss cheese for Cheddar cheese and 1 cup diced cooked ham for bacon. Reduce butter in batter to 3 Tbsp. Brown ham in remaining 1 Tbsp. melted butter in a nonstick skillet over medium-high heat 5 to 6 minutes. Proceed as directed, whisking in 2 Tbsp. Dijon mustard with buttermilk and egg.

Southwestern Chile-Cheese Corn Muffins: Omit bacon. Substitute pepper Jack cheese for Cheddar cheese. Proceed as directed, stirring in 1 (4.5-oz.) can chopped green chiles, drained, with cheese and butter.

Scrambled Egg Muffin Sliders: Prepare recipe as directed. Whisk together 8 large eggs, 1 Tbsp. water, and 1/2 tsp. Creole seasoning in a medium bowl. Melt 1 Tbsp. butter in a large nonstick skillet. Add egg mixture, and cook, without stirring, 2 to 3 minutes or until eggs begin to set on bottom. Gently draw cooked edges away from sides of pan to form large pieces. Cook, stirring occasionally, 4 to 5 minutes or until eggs are thickened and moist. (Do not overstir.) Cut muffins in half, and spoon eggs over bottom halves. Cover with top halves of muffins.

IMG_2460IMG_2463IMG_2467

Finding Isnpiration's logo

Subscribe To Our Newsletter

Join our mailing list to receive the latest news and updates from our team.

You have Successfully Subscribed!

Pin It on Pinterest

Share This