Bacon Cheddar Cornbread Muffins Food

BACON CHEDDAR CORNBREAD MUFFINS

Steps:

• Cook bacon until just beginning to crisp, on the stove top in a frying pan. Remove and drain on paper towel to cool. Drain off most of the bacon grease, leaving 1-2 tablespoons behind then add yellow onion and sweat over medium heat until tender and starting to brown around the edges, about 7 minutes.
• While bacon and onions cook, preheat oven to 400°F (205°C). Prepare a 12 cup muffin pan: lightly with non-stick spray (bacon grease or butter) or line with paper muffin liners. (Or use a silicone muffin pan like the one above and skip the liners and extra fat.)
• Lightly whisk together buttermilk, olive oil and egg in a small bowl. Combine dry ingredients - flour, cornmeal, baking powder and soda, salt, chili powder and red pepper flakes - in a larger bowl. Add wet mix to dry mix and fold a few times with a spatula or wooden spoon to start to combine.
• Lightly chop bacon, add half the bacon to your mix along with all of the onion (both the cooked yellow and raw green) and 1 cup of the cheese, then mix until just combined. DO NOT OVER MIX. Divide cornbread batter equally among baking cups filling about the 3/4 mark. Sprinkle remaining bacon and cheese on top. Bake in 400°F (205°C) 15 - 20 minutes or until a toothpick in center comes out with a few moist crumbs. Remove Bacon Cheddar Cornbread Muffins from the pan to cool on wire racks.

BACON CHEDDAR MUFFINS

Steps:

• In a large bowl, combine the biscuit mix, milk, oil and egg just until moistened. Fold in cheese and bacon. Fill greased muffin cups three-fourths full. , Bake at 375° for 20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack. Serve warm. Refrigerate leftovers.

MINI CHEDDAR BACON CORNBREAD MUFFINS WITH MAGICAL HONEY BUTTER

Steps:

• Cook the bacon, drain the grease, crumble and let cool.
• Preheat the oven to 375 degrees Fahrenheit.
• In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt.
• Grate the cheddar cheese and add to the dry ingredients.
• Using kitchen shears, cut the bunch of chives into small pieces over the dry ingredients. Whisk to combine.
• Add the bacon to the dry ingredients and mix to combine.
• To a large liquid measuring cup, add the buttermilk, cooled melted butter and eggs. Whisk to combine.
• Add the liquid ingredients to the dry ingredients and mix gently until just combined.
• Scoop small balls of muffin batter into a mini muffin tin. Bake in preheated oven for about 10-12 minutes until muffins spring back and are baked through.
• Using a handheld mixer or stand mixer, whip the softened butter until light and creamy.
• Drizzle in the honey and whip until fully incorporated. Add the powdered sugar and salt and whip for a few minutes until light and fluffy, scraping down the sides of the bowl as needed. Enjoy! Honey butter can be stored at room temperature, covered for a few days or refrigerated for longer storage.

CORN MUFFINS WITH BACON BITS AND CHEDDAR CHEESE

Steps:

• Preheat oven to muffin mix package directions.
• Drizzle a little extra-virgin olive oil into a small skillet and place over medium-high heat. Add bacon to hot pan and crisp, 5 to 6 minutes. Remove from pan and drain on a paper towel. Set aside.
• Prepare the muffin mix and muffin tin to package directions. Stir in paprika, chives, chopped cheese and crisp bacon bits. Fill muffin tins and bake until golden brown.

BACON-CHEDDAR CORN MUFFINS

Steps:

• Preheat oven to 400.
• Place 12 paper muffin cup liners in muffin cups. Coat liners with cooking spray; set aside.
• Lighty spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in large bowl; mae a well in center of mixture.
• Combine milk and juice in a medium bowl; let stand 2 minutes (milk will curdle).
• Add butter and egg; stir well to combine. Add to flour mixture, stirring just until moist.
• Stir in cheese and bacon. Spoon batter evernly into prepared muffin cups.
• Bake at 400 fro 17 minutes or until muffins spring back when touched lightly in the center.
• Remove muffins from pans immediately; place on wire rack.

CORN MUFFINS WITH BACON AND CHEDDAR (AMERICA'S TEST KITCHEN)

Steps:

• Adjust oven rack to the middle position and preheat oven to 400°.
• Grease a 12-cup muffin tin.
• Fry the bacon in a small skillet over med-high heat until crisp, about 5 minutes.
• Stir in the scallions, salt, and pepper; cook until the scallions are heated through, about 1 minute.
• Transfer the mixture to a paper-towel lined plate; let cool.
• In a bowl, whisk the flour, cornmeal, baking powder, baking soda, and salt together.
• In another bowl, whisk the sour cream, milk, sugar, melted butter, and eggs together until combined.
• Gently fold the sour cream mixture into the flour mixture with a rubber spatula until just combined (do not overmix).
• Gently fold in the bacon mixture and 1 1/2 cups of cheddar cheese.
• Using a greased 1/3 cup measure, portion the batter into each muffin cup.
• Sprinkle the remaining 1/2 cup cheddar over the tops of the muffins.
• Bake until golden brown and a pick comes out with just a few crumbs attached, 15-20 minutes, rotating the pan halfway through the baking.
• Let the muffins cool in the pan for 5 minutes, the turn out onto a wire rack and let cool for 10 minutes before serving.