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Cheddar Bacon Corn Muffins


  • Author: Melissa Griffiths
  • Yield: Makes 12 Muffins 1x
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Ingredients

  • 2 cups all-purpose flour
  • 1 cup yellow cornmeal
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup sour cream
  • 1/2 cup whole milk
  • 1/2 cup sugar
  • 1/2 cup butter, melted
  • 2 large eggs
  • 3 slices bacon, cooked crisp and crumbled
  • 34 green onions thinly sliced (about 1/4 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 1/2 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 1/2 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.