Savory Bacon Cheddar Corn Muffins Food

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.

SAVORY CORNBREAD WITH CHEDDAR & THYME

Steps:

• Preheat the oven to 400°F. Spray a 9-inch square glass or metal baking dish with nonstick cooking spray.
• In a large bowl, whisk together the flour, cornmeal, baking powder, salt, sugar and thyme until well combined. Stir in the corn and cheese.
• In a small bowl, break up the eggs with a wire whisk, then add the milk and whisk to combine. Add the wet mixture and melted butter to the dry ingredients and stir with a wooden spoon or rubber spatula until just combined. Do not overmix. Pour the batter into the prepared baking dish and smooth the surface with the back of a spoon or spatula. Bake for about 30 minutes, or until puffed and lightly golden. Cool slightly in the pan on a wire rack, then cut into pieces and serve warm. Cornbread tastes best when served right out of the oven but leftovers can be wrapped in foil and reheated in a 350-degree oven for 10-15 minutes.
• Freezer-Friendly Instructions: The cornbread can be frozen in an airtight container or sealable plastic bag for up to 3 months. To reheat, just wrap in foil and warm it in a 350°F oven until hot.

SAVORY BACON, CHEDDAR AND SCALLION MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Generously grease a 12-cup muffin pan or a giant 6-cup muffin pan with butter.
• Cook the bacon in a medium skillet over medium heat, stirring occasionally, until browned and crisp, about 10 minutes. Remove with a slotted spoon to a paper towel-lined plate.
• Heat the 1 tablespoon butter in a large skillet over medium-high heat. Add the scallions and cook until slightly wilted, 2 to 3 minutes. Remove from heat and set aside.
• Whisk the egg, broth, milk, olive oil, sugar, mustard and salt in a large bowl. Gently stir in the flour and baking powder until evenly combined.
• Fold in the cheese, cooked scallions and cooked bacon.
• Divide the mixture among the muffin cups and bake until the muffins puff up, are golden around the edges and a toothpick inserted into the center comes out clean, about 20 minutes for a 12-cup muffin pan or 25 to 27 minutes for a giant 6-cup muffin pan.
• Let the muffins cool 5 minutes in the pan, then invert onto a wire a rack before serving.

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.

25 BEST SAVORY MUFFINS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a savory muffin in 30 minutes or less!

SAVORY CHEESE MUFFINS WITH BACON AND CHIVES

Steps:

• Cook bacon until crisp.
• Cool and crumble.
• Set aside.
• Preheat oven to 350.
• Prepare muffin tin by spraying with vegetable oil spray.
• Melt butter over medium heat in a small skillet.
• Remove from heat and add chives.
• Cool to room temperature.
• In a medium bowl combine eggs and milk using a whisk.
• Add butter/chive mixture, cheese and crumbled bacon.
• In a small bowl, combine flour, baking powder, salt and sugar.
• Stir to mix.
• Add to egg mixture, stirring only until blended thorougly.
• Spoon mixture into prepared muffin cups, filling about 2/3 full.
• (An ice cream scooper is a great tool for this purpose.) Bake 20- 25 minutes, or until muffin tops just begin to brown.
• Remove from oven and remove muffins from tin.
• Cool them on a wire rack.

SAVORY BACON CHEDDAR CORN MUFFINS

Steps:

• Heat oven to 400 degrees F (375 degrees F for dark pan). Coat 24 miniature (1 3/4-inch) or 8 standard muffin cups lightly with no-stick cooking spray.
• Combine cornbread mix, mustard, milk, sour cream and egg in large bowl. Stir until smooth. Stir in cheese and bacon. Fill muffin cups 3/4 full.
• Bake 12 to 15 minutes or until light brown. Remove muffins to wire rack; cool slightly before serving.

BACON-CHEDDAR-JALAPEñO MUFFINS

Steps:

• Preheat the oven to 350°F.
• Place the corn on a baking sheet and roast in the oven for 15 minutes, until the kernels have toasty brown spots. Set aside to cool.
• Line a plate with paper towels.
• Cook the bacon in a frying pan over medium heat, stirring occasionally, until the fat has been rendered and the edges are golden brown, 6 to 8 minutes. Using a slotted spoon, transfer the bacon to the paper towels to drain. Set aside.
• Coat a muffin pan with cooking spray and set aside.
• Put the flour, granulated sugar, cornmeal, milk powder, baking powder, and salt in a large bowl and mix to combine. Make a well in the center and add the eggs, oil, and water; mix until well incorporated.
• Add the corn, cheese, jalapeño, and chives; mix gently just until incorporated.
• Spoon a scant 75g (⅓ cup) of batter into each muffin cup. Sprinkle the tops with additional cheese and the bacon.
• Bake the muffins until golden brown around the edges and a cake tester or toothpick inserted in the center comes out clean, about 20 minutes, rotating the pan after 10 minutes to ensure even baking. Remove the muffins from the pan and cool completely on a cooling rack. Serve immediately or store in an airtight container at room temperature for 1 day (or in the refrigerator for up to 3 days).