The sharper the cheddar, the more intense the flavor will be in these Bacon-Cheddar Corn Muffins. Experiment with different cheeses to find a perfect match for these savory muffins.
1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika
1 cup fresh corn kernels or frozen corn kernels, thawed
1 cup (4 ounces) shredded sharp Cheddar cheese
6 bacon slices, cooked and crumbled
2 large eggs, lightly beaten
1 cup buttermilk
1/2 cup butter, melted
How to Make It
Preheat oven to 400°. Line a 12-cup muffin pan with paper liners.
Combine first 7 ingredients in a medium bowl; stir in corn, cheese, and bacon. Whisk together eggs, buttermilk, and butter in a small bowl; stir egg mixture into cornmeal mixture just until blended. (Do not overmix.) Spoon batter into prepared muffin pan.
Bake 15 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Remove from pan; cool on a wire rack.
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