Bacon Corn Muffins

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  • 1 1/2 cups whole milk
  • 1 large egg
  • 6 tablespoons unsalted butter, melted and cooled
  • 1 cup yellow cornmeal
  • 3/4 cup flour
  • 1 cup chopped scallions
  • 8 slices bacon, cooked and crumbled
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt


Preheat oven to 400°F.
Whisk together milk, egg and butter in a small bowl.
Whisk together remaining ingredients in a large bowl.
Add milk mixture to dry ingredients. Stir until just combined.
Divide evenly into 12 greased muffin cups.
(For an even more decadent muffin, reserve bacon fat from cooked bacon and use it to grease the muffin tin.)
Bake until golden and tester comes out clean, about 20 minutes.
Cool in pan on a rack for 5-10 minutes. Serve warm.

Recipe from Central Market Mill Creek - Culinary Resource Center
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