Photo: Beth Dreiling Hontzas; Styling: Amy Burke
Hands-on Time
22 Mins
Total Time
52 Mins
Makes 1 dozen

Heating the pan beforehand results in a nice crispy bottom.

How to Make It

Step 1

Preheat oven to 425°. Cook bacon in a large skillet over medium-high heat 12 to 14 minutes or until crisp; remove bacon, and drain on paper towels. Crumble bacon.

Step 2

Heat a 12-cup muffin pan in oven 5 minutes.

Step 3

Combine cornmeal mix and sugar in a medium bowl; make a well in center of mixture.

Step 4

Stir together buttermilk and egg; add to cornmeal mixture, stirring just until dry ingredients are moistened. Stir in melted butter, cheese, and bacon. Remove pan from oven, and coat with cooking spray. Spoon batter into hot muffin pan, filling almost completely full.

Step 5

Bake at 425° for 15 to 20 minutes or until golden. Remove from pan to a wire rack, and let cool 10 minutes.

Step 6

Whisk together eggs, water, and Creole seasoning in a medium bowl. Melt 1 Tbsp. butter in a large nonstick skillet. Add egg mixture, and cook, without stirring, 2 to 3 minutes or until eggs begin to set on bottom. Gently draw cooked edges away from sides of pan to form large pieces. Cook, stirring occasionally, 4 to 5 minutes or until eggs are thickened and moist. (Do not overstir.) Cut muffins in half, and spoon eggs over bottom halves. Cover with top halves of muffins.

Chef's Notes

We tested with White Lily White Cornmeal Mix.

Ratings & Reviews

JMRomanello's Review

September 27, 2012
Made these last night as part of our dinner. They are delicious. Served them without the scrambled eggs and reheated them, this morning with scrambled eggs. Going to serve this when our large family gathers in the future.

Vikipa's Review

June 08, 2012
My son loved these so much I made them for his Birthday Cake. The only thing I changed was I used one box of Corn Muffin Mix instead of cornmeal and sugar.