Bacon Cheddar Cornbread Muffins
These Bacon Cheddar Cornbread Muffins are packed with crispy bacon, sharp cheddar cheese and classic cornbread flavor. They're the perfect side dish for soups and stews!
Servings: 12 muffins
Calories: 328kcal
Ingredients
- 4 slices thick-cut bacon cut into ~½” pieces
- 1½ cups all-purpose flour
- 1 cup yellow cornmeal plus ~2 Tbsp for dusting pan
- ¾ cup granulated sugar
- 2 tsp baking powder
- ¾ tsp salt
- ¾ cup unsalted butter melted
- 1 cup milk
- 2 large eggs
- 2 cups shredded Cabot Seriously Sharp Cheddar Cheese divided
Instructions
- Using a small skillet, cook bacon over medium-high heat for 5-6 minutes, or until crispy. Remove bacon from skillet and pat dry with paper towels. Set cooked bacon aside.
- Preheat oven to 375°F.
- Spray a standard 12-cup muffin tin with nonstick cooking spray. If desired, insert a paper liner into each cup. Sprinkle a small amount of cornmeal into each cup (use ~2 Tbsp of cornmeal for the entire pan); set prepared pan aside.
- Using a large bowl, add flour, cornmeal, sugar, baking powder and salt; stir until well combined.
- In a separate bowl, whisk together the melted butter, milk and eggs.
- Pour wet ingredients into the bowl with the dry ingredients; stir until just combined.
- Add cooked bacon and 1½ cups of shredded cheese; fold until just combined.
- Divide batter evenly into muffin cups. (Note: Each muffin cup will be almost full.)
- Sprinkle remaining ½ cup of cheese on top of each cup.
- Bake for 24-26 minutes, or until a toothpick inserted into the center of the cornbread comes out clean.
- Let cornbread cool in pan for 5 minutes before transferring to a wire rack to finish cooling.
Nutrition
Calories: 328kcal | Carbohydrates: 36g | Protein: 11g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 87mg | Sodium: 369mg | Potassium: 209mg | Fiber: 2g | Sugar: 14g | Vitamin A: 620IU | Calcium: 199mg | Iron: 1mg
