Bacon cheddar cornbread muffins are your new breakfast on the go. Or your next favorite side dish. Or your favorite mid afternoon snack. If you tend to like your cornbread on the sweeter side feel free to double the sugar. I like mine savory and cheesy. Also if your bacon did not make enough fat to fill the recipe feel free to use vegetable oil, the flavor will just be less intense. Keep the leftovers stored in an airtight container for a week of quick hearty breakfasts or snacks or however you want to eat these! No matter what time you have these I recommend them warmed with a hint of fresh butter slathered on. Now we’re talking. Also feel free to add a tablespoon of chopped pickled jalapeños if you like it spicy.
Bacon Cheddar Cornbread Muffins
1 scant cup flour
3/4 cup corn meal
1 cup shredded cheddar cheese
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 pieces extra thick cut bacon, cooked and crumbled
1/2 cup thinly sliced green onions or chives
1 1/4 cups buttermilk
1/4 cup fat rendered out from the cooked bacon
1 large egg
- Preheat oven to 375°F. In a large bowl mix together the flour, cornmeal, cheese, sugar, baking powder, baking soda, salt, bacon bits, and green onions.
- Stir in the buttermilk, bacon fat, and egg. Stir just until everything is combined evenly. Scoop into a lined muffin tin. Bake for 15 minutes and allow to cool for 5 minutes before serving.
