Bacon Cheddar Cornmeal Muffins
Bacon Cheddar Corn Muffins
Savory cornmeal muffins with crisp bacon, sharp cheddar, and fresh chives, baked until tender inside with golden, cheesy edges.
These bacon cheddar cornmeal muffins are built for the savory side of the table. Cornmeal gives them a lightly gritty crumb and a toasted corn flavor, while buttermilk keeps the centers moist without making the batter heavy.
Crisp bacon and sharp cheddar do most of the seasoning work, so the muffins taste full and balanced without needing much extra salt. A small amount of honey rounds off the cornmeal and helps the tops brown, but the muffins stay firmly savory.
The key is to mix the batter gently and bake it soon after the wet and dry ingredients meet. Overmixing can make muffins tough, and letting the batter sit too long dulls the lift from the baking powder and baking soda.
Serve them warm with eggs, soup, chili, or a simple salad. They also reheat well, making them useful for make-ahead breakfasts or packed lunches when you want something more substantial than a plain dinner roll.
Nutrition (per serving)
Directions
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1
Heat the oven to 400°F. Grease a 12-cup muffin pan or line it with paper liners.
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2
Cook the chopped bacon in a skillet over medium heat until browned and crisp, 6 to 8 minutes. Transfer it to a paper towel-lined plate and let it cool.
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3
Whisk the cornmeal, flour, baking powder, baking soda, salt, and black pepper together in a large bowl until evenly combined.
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4
In a separate bowl, whisk the buttermilk, melted butter, eggs, and honey until smooth.
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5
Pour the wet ingredients into the dry ingredients and fold with a spatula just until no dry streaks remain.
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6
Fold in the cooled bacon, cheddar, and chives, reserving a small handful of cheddar and bacon for the tops if desired.
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7
Divide the batter evenly among the muffin cups, filling each about three-quarters full. Sprinkle with any reserved cheddar and bacon.
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8
Bake until the tops are golden and a toothpick inserted in the center of a muffin comes out clean, 16 to 18 minutes.
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9
Cool the muffins in the pan for 5 minutes, then transfer them to a rack. Serve warm or at room temperature.
Ingredients
- Bacon, chopped:8 oz
- Yellow Cornmeal:1 cup
- All-Purpose Flour:1 cup
- Baking Powder:1 tbsp
- Baking Soda:1/2 tsp
- Fine Salt:1/2 tsp
- Black Pepper:1/4 tsp
- Buttermilk:1 cup
- Unsalted Butter, melted and cooled:1/4 cup
- Large Eggs:2
- Honey:1 tbsp
- Sharp Cheddar Cheese, shredded:1 1/4 cups
- Fresh Chives, thinly sliced:3 tbsp
Tips & Notes
- Use sharp cheddar rather than mild cheddar so the cheese flavor holds up against the bacon and cornmeal.
- If you do not have buttermilk, stir 1 tablespoon lemon juice or vinegar into 1 cup whole milk and let it stand for 5 minutes.
- For cleaner edges, let the muffins cool briefly before removing them from the pan.
- Reheat leftovers in a 325°F oven for 8 to 10 minutes to refresh the crumb.
