Bacon and Cheese Cornbread Muffins

Recipe: Bacon & Cheese Cornbread Muffins

These quick and easy-to-make muffins are great for breakfast on the go, paired with a smoothie for a light lunch, or as an addition to a casual brunch buffet 🙂


Ingredients: makes about 6 muffins

  • 1/2 cup yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 3 tablespoons cold butter, cut into small pieces
  • 3/4 cup milk
  • 1/2 cup shredded cheese
  • 1/2 cup cooked bacon (turkey or real, as my family calls non-turkey bacon), crumbled
  • Extra virgin olive oil (EVOO) for pan

Recipe: Bacon & Cheese Cornbread Muffins 2

  • Preheat oven to 350.
  • Oil muffin tin – both cups and top area around cups – very liberally with EVOO. Don’t be stingy here; this is what ensures easy muffin removal and brown, slightly crispy outsides.
  • In a medium bowl, combine first five ingredients.
  • Add chunks of butter, and press/mix with a fork or pastry blender until combined.
  • Stir in milk until the mixture thickens a bit.
  • Mix in cheese and bacon. Add a splash more milk, if necessary.
  • Pour batter into muffin tin, being careful not to overfill.

Recipe: Bacon & Cheese Cornbread Muffins 3

  • Bake until muffins are golden, approximately 20-25 minutes.
  • Let pan cool for a few minutes, then remove* muffins.

* The easiest way to remove muffins is to turn them, as shown above. Oiling the pan really well allows the muffins to twist and pop right out.

Recipe: Bacon & Cheese Cornbread Muffins 4

  • Allow muffins to cool completely on a rack. (They can turn soggy if cooled in the pan or heaped together in a bowl.)

Recipe: Bacon & Cheese Cornbread Muffins 5

Recipe: Bacon & Cheese Cornbread Muffins 6

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