Corn & Bacon Muffins

Corn? Again?

Yup but this time is has some bacon and honey tossed into it.   You can never go wrong with bacon, it is loved by all!

I was recently asked to make some cupcakes for a 1 year old’s birthday and in the process of researching what cupcakes I was going to make I borrowed the book “500 Cupcakes” from my friend LT.  This little book is FULL of lovely cupcake and muffin recipes.  Too many to count….well 500 of them but you know what I mean.

I don’t know if I can bear to part with this little book, but I have to.  It was a V-day gift from her husband, so I will just have to get one of my own.

Corn & Bacon Muffins

While I was scanning the book I found this recipe for corn muffins.  It also had a variation with italian sausage added, but I was all out of italian sausage.  I decided that sausage’s sister bacon would work just as well.  I also decided to substitute half of the sugar with some honey….yummy….honey.

First I cooked 6 strips of thick cut bacon in the oven.  I laid them out on a baking sheet with a cooling grid and baked them in the oven at 350 degrees for about 10 minutes, or until crispy.  Let the bacon cool, pat off any excess grease with a paper towel and dice.  You want a heaping 1/2 cup of bacon. Set aside until ready to use.

Leave your oven at 350 degrees.

Corn & Bacon Muffins

In a small bowl combine all your dry ingredients and whisk together until well combined.

Corn & Bacon Muffins

In the bowl of your electric mixture, using a paddle attachment stir together all your wet .

Corn & Bacon Muffins

Add the corn meal mixture and bacon to the wet mixture.

Corn & Bacon Muffins

Stir together until just combined.  Try not to over mix.

Corn & Bacon Muffins

Grease a muffin pan with butter or non-stick spray.  Spoon the batter into each mold, dividing up evenly.  The mold will fill almost to the top.  Bake in the oven at 350 degrees for 20 – 25 minutes, or until tops are golden brown.

Now I don’t know about you but this is the only kind of muffin top I have actually ever wanted, the other kind is evil and unfortunate.  The ironic part is that the “evil” muffin top can be brought on by too many of the “good” muffin tops.  Does that make the “good” muffin tops, ultimately “evil” muffin tops or can that make “evil” muffin tops “good” muffin tops?  No that isn’t possible….is it?

Are you still there?  Did I loose you?

Hello….*tap* *tap*

Sorry I got lost in my own brain there for a moment.  It can be dangerous.

Corn & Bacon Muffins

Regardless these muffin tops are good and delicious!  I mean they have bacon in them for heavens sake….hello!

Corn & Bacon Muffins

These muffins are more on the cornbread side then cakey side.  They are more southern then northern, if you know what I mean.  You can have these in the morning, warmed up with a pad of butter and a cup of coffee and with fall on our heels, these muffins would be awesome with a bowl of chili.

Print Recipe

Corn & Bacon Muffins (adapted from 500 Cupcakes) (1 dozen muffins)

  • 2 1/4 cup flour
  • 1 1/2 cup corn meal
  • 1/4 sugar
  • 1 tsp baking powder
  • pinch of salt
  • 3/4 cup melted butter
  • 1 egg
  • 1 cup buttermilk
  • 1/4 cup honey
  • 1/2 cup cooked thick cut bacon, diced (about 6 strips)

Pre-heat oven to 350 degrees.

Lay 6 strips of thick cut bacon on a baking sheet with a cooling grid and baked it in the oven at 350 degrees for about 10 minutes, or until crispy. Let cool, pat off any excess grease with a paper towel and dice. You want a heaping 1/2 cup of bacon. Set aside until ready to use.

Leave your oven at 350 degrees.

In a small bowl combine all your dry ingredients, flour, corn meal, sugar, baking powder and salt, whisk together until well combined.

In the bowl of your electric mixture, using a paddle attachment stir together all your wet ingredients, egg, buttermilk and honey.

Add the corn meal mixture and bacon to the wet mixture.  Stir together until just combined. Try not to over mix.

Grease a muffin pan with butter or non-stick spray. Spoon the batter into each mold, dividing up evenly. The mold will fill almost to the top. Bake in the oven at 350 degrees for 20 – 25 minutes, or until tops are golden brown.  Remove from the oven, let cool for 5 minutes and transfer muffins to cooling rack.

Comments

  1. Whitney says

    In your description of the wet ingredients, you forgot to mention the butter. Just a friendly note! Re-making this recipe now .

    “In the bowl of your electric mixture, using a paddle attachment stir together all your wet ingredients, egg, buttermilk and honey.”

  2. says

    This is excellent. Who is going to complain about corn and bacon? Great muffins, wish I had some for in the morning….damn. Now I’m going to have to go cook.

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