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    Bless This Mess > Recipes > Breads > Muffins

    Cheddar Bacon Cornbread Muffins

    Published: Oct 22, 2014 · Modified: Feb 26, 2020 by Melissa · 9 Comments

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    Savory Cornbread Muffin Recipe

    These Cheddar Bacon Cornbread Muffins are tender savory muffins that combine three of my favorite things: cheese, bacon, and cornbread. This corn muffin recipe is perfect as a side for dinner or even a quick breakfast!

    Cornbread muffins are great for every meal! Be sure to also try my classic Homemade Cornbread Muffins too!

    Cheddar Bacon Corn Muffins Recipe

    This Is My Family's Favorite Savory Muffin Recipe

    Cheddar Bacon Corn Muffins are amazing! My kids loved them, Husband loved them, I loved them. I served these up with an easy potato corn chowder one night last week and they made for an impressive side. The next morning I fried up a fresh orange-yolked egg and used a halved muffin like a bun. Best idea ever. These muffins would be an excellent addition to just about any meal.

    Muffins and soup are two of my very favorite fall additions.

    Fall for us right now looks like...

    Lots of sticky floors and full bottles on the shelf.
    Halloween sewing sessions that wouldn't be complete without my seam-ripper.
    Pumpkin everywhere - in the kitchen, on the porch, being fed to the animals. Everyone loves pumpkin.
    Our morning walk to school is now very crunchy, which feels extra loud in the quiet morning air.
    Footie jammies that say "Mommy's Little Pumpkin," complete with a jack-o-lantern sew on the bum.
    Late nights wondering when the busyness and stress of opening a new store will die down some.

    What does Fall look like for you right now? And how soon will you be making these muffins!?

    Cornbread Muffins Recipe

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    Cheddar Bacon Corn Muffins


    ★★★★★

    5 from 2 reviews

    • Author: Melissa Griffiths
    • Total Time: 30 minutes
    • Yield: Makes 12 Muffins 1x
    Print Recipe
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    Description

    These Cheddar Bacon Cornbread Muffins are tender savory muffins that combine three of my favorite things: cheese, bacon, and cornbread. This corn muffin recipe is perfect as a side for dinner or even a quick breakfast!


    Ingredients

    Scale
    • 2 cups all-purpose flour
    • 1 cup yellow cornmeal
    • 1 ½ teaspoons baking powder
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • ¾ cup sour cream
    • ½ cup whole milk
    • ½ cup sugar
    • ½ cup butter, melted
    • 2 large eggs
    • 3 slices bacon, cooked crisp and crumbled
    • 3-4 green onions thinly sliced (about ¼ cup)
    • 8 ounces sharp cheddar cheese, shredded (2 cups) I used Cabot Farmhouse Reserve and highly recommend finding it!

    Instructions

    1. Preheat the oven to 400 degrees and grease a 12-cup muffin tin well.
    2. In a large bowl combine the flour, cornmeal, baking powder, baking soda, and salt. Whisk together to combine.
    3. In a medium bowl combine the sour cream, milk, sugar, melted butter and eggs together. Whisk until well combined.
    4. Add the sour cream mixture to the flour mixture and gently fold them together using a rubber spatula. Do not over mix. Add the bacon, green onions, and 1 ½ cups of the cheddar. Mix until just combined.
    5. Portion out the batter to fill the 12 cups of the muffin tin and then sprinkle the remaining ½ cup of cheese over the top of each muffin. Bake until golden brown and a toothpick inserted into the center comes out clean,15 to 20 minutes.
    6. Let the muffins cool in the pan for 5 minutes and then remove them to a write rack to cool for 10 minutes before serving.

    Notes

    Because these have bacon in them, store any extras in an airtight container in the fridge. Refresh muffins in a 300 degree oven for 10 minutes before serving.

    • Prep Time: 15
    • Cook Time: 15
    • Category: Breakfast
    • Method: Bake
    • Cuisine: American

    Keywords: cornbread muffins, corn muffins, cornbread muffins recipe, cornbread recipe, muffins recipe, breakfast recipe, side dish recipe, savory muffins, savory muffins recipe

    Did you make this recipe?

    Tag @blessthismessblog on Instagram and hashtag it #blessthismess

     

    Savory Muffin Recipe

    This recipe was adapted from America's Test Kitchen Family Baking Book. I used King Arthur Flour, and that amazing Cabot Cheese. When I was in the kitchen making these, the wind was blowing and I was wishing that I was in the Northeast enjoying fall, seeing the ocean, fall foliage, and visiting all these companies that I love and support. New England in the fall has been on my bucket list forever. One day I'm going to go and also visit these companies. Mark my word!

    Savory Corn Muffin Recipe

    These Cheddar Bacon Corn Muffins Go Great With:

    Simple Cream of Tomato Soup from Bless this Mess
    Roasted Butternut Squash Soup from One Lovely Life
    Cheesy Broccoli Soup in the Slow Cooker from Bless this Mess
    Slow Cooker Creamy Pumpkin Soup from Cafe Johnsian
    Healthy 30 Minute Alphabet Soup from Bless this Mess

    Thanks so much for being here. You make this job/hobby/thing awesome.

    Cheddar Bacon Corn Muffins
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    About Melissa

    Melissa is dedicated to helping parents figure out the nightly questions, "What's for Dinner?!" with her no-fuss approach to cooking. Read more...

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Tammy Bull

      March 25, 2022 at 2:32 pm

      Wow! These are amazing!!
      I made some vegetable soup earlier in the week and decided it needed something warm and savoury to go with it. So I searched for bacon cheddar scruffins and found these gems. I am so glad I had everything I needed to make them right away! Great recipe and a great site. I only wish I could figure out how to share a picture.

      ★★★★★

      Reply
    2. Jessica

      August 11, 2018 at 3:06 pm

      My daughter and I entered a cornbread baking contest with this recipe at corn festival and got 1st place !!! Thank you

      ★★★★★

      Reply
      • Melissa

        August 13, 2018 at 7:14 am

        Way to go!!! That's SO exciting! And I love that you came back to leave a comment and share the excitement with me. Happy Corn Festival Cornbread Baking Contest win to YOU!

    3. Pam Lutz

      March 04, 2017 at 4:50 pm

      I hopped on Pinterest looking for a corn muffin to complement my ham and bean soup. I found these. I halved the recipe since they were just for Hubby and myself. These are amazing! I used light sour cream and 2% milk and they still came out perfectly. I'll definitely be making these again. Thanks for this recipe!

      Reply
    4. ajf54

      October 07, 2016 at 8:17 am

      I've made these several times, we love them. Very versatile - I double the recipe and freeze the extras to have with soup later. This summer when the garden was over-full of zucchini, I grated a couple, squeezed the water out and added it to the batter. They were great that way too. Thanks for the recipe!

      Reply
    5. heathersfp

      November 04, 2014 at 1:00 pm

      wishing I had one {or two} to go with my soup this afternoon}

      Reply
    6. realfoodbydad

      October 22, 2014 at 10:41 am

      These look incredible, my boys would love these too!

      Reply
    7. Janet

      October 22, 2014 at 10:33 am

      Pinned 🙂 These look delicious!! Thanks for the recipe.

      Reply
    8. Candace @ Cabot

      October 22, 2014 at 9:14 am

      Oh my...these look so perfect for a fall meal. Breakfast, lunch or dinner! I love the little cheesy bits escaping from the side.

      Reply

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