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Photo: David Prince; Styling: Linda Hirst Photo by: Photo: David Prince; Styling: Linda Hirst

Bacon-Cheddar Corn Muffins

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.

Coastal Living APRIL 2013

  • Yield: Makes 1 dozen
  • Prep time:16 Minutes
  • Bake:15 Minutes


  • 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


1. Preheat oven to 400°. Line a 12-cup muffin pan with paper liners.

2. 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.

3. 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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Bacon-Cheddar Corn Muffins recipe