Bacon, two cheeses and onions take a regular corn muffin to the next level. It’s essentially a baked hush puppy.
This is an easy one bowl recipe – the hardest part is remembering to take the milk and eggs out of the refrigerator in advance.
Notes on Ingredients
Bacon. Everyone loves it. In this recipe we’re not only using the bacon crumbles, but we’re going to use the bacon grease to saute the onions. First you make the bacon nice and crispy and set it aside. This next part is key, in a smaller frying pan, add about 2 tablespoons of bacon grease and cook those onions for about 2-3 minutes until soft.
Cheese. While you can use pre-shredded cheese here, it is coated in a substance that prevents it from melting smoothly. I diced my cheese into small cubes so that there would be random pockets of gooey melty cheese throughout. This recipe calls for cheddar cheese and pepper jack– but you can customize this to your liking.
Why are your corn muffins crumbly?
It’s because of the cornmeal. If you use too much cornmeal and not enough flour this could be the reason your corn muffins are falling apart. Using a kitchen scale is a great way to make sure you have just enough of both. But if you don’t have a kitchen scale make sure you spoon the flour into the measuring cup because those cups hold more than you think.
Another reason your corn muffins are crumbly is because you’re using only butter. Instead add a couple tablespoons of vegetable oil. Vegetable oil adds moisture to the batter and will minimize the number of crumbles.
The milk and eggs need to be room temperature before you start baking. So pull the milk out of the fridge and measure out 1 cup and set it on the counter. For the eggs– put two eggs in a measuring cup or deep bowl and cover with lukewarm water. Set aside. Now prep the add-ins. This means, fry the bacon, saute the onions and dice the cheese. By the time you get all of that finished the milk and eggs should be close to room temperature.
The recipe is really simple and requires no special equipment. All you do is stir everything together, starting with the dry ingredients.Print
Bacon,Cheese & Onion Corn Muffins
Bacon, two cheeses and sauteed onions take a regular corn muffin to the next level. It’s essentially a baked hush puppy.
- Prep Time: 15 minutes
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 16 muffins 1x
- Category: Bread
1 ¼ cup (200g) fine yellow cornmeal
¾ cup (95g) all-purpose flour
2 tablespoons sugar
2 ½ teaspoons baking powder
¾ teaspoons salt
1 cup (8 oz) milk, room temperature
2 large eggs, beaten
3 tablespoons vegetable oil
1 cup cubed cheddar and pepper jack cheese
½ cup crumbled bacon
1 medium onion diced and cooked
Heat the oven to 425ºF.
Line two muffin tins with paper liners or grease the wells with butter. Set aside.
In a large bowl, whisk together the dry ingredients, followed by the wet ingredients. Stir until smooth.
Fill the muffin tins ⅔ of the way full.
Bake for 15 to 18 minutes.
Keywords: Corn Muffins, Cornbread