Cheddar Cheese And Bacon Cornbread Muffins

These cheddar and Bacon Cornbread Muffins make the right snack or entremots for fall! Perfectly savoury and excellent with soup, stews, and for the holidays!

Fall is within the air and I’m wasting no time in dusting off all my favourite fall food recipes! I’m even wearing a cardigan today, and I’m honestly not even mad about it.

Cheddar Cheese And Bacon Cornbread Muffins
Cheddar Cheese And Bacon Cornbread Muffins

These cheddar and Bacon Cornmeal Muffins are one among our favourite fall recipes to serve when the weather turns cold. They’re amazing alongside soups and stews, and they’re full of cheese and bacon so they’re nice and hearty as a entremots for a fall lunch or dinner.

I grew up enjoying these cornbread muffins – my mom made them regularly, albeit minus the bacon – and that they were one among the primary things I learned the way to bake. They’re perfectly cheesy and therefore the addition of bacon and sauce to the batter (don’t worry, only alittle amount!) just takes them over the top!

Cheddar Cheese And Bacon Cornbread Muffins

INGREDIENTS :

  • 1 cup milk
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1/2 cup yellow cornmeal
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cup grated cheddar cheese divided
  • 6 or 8 strips bacon cooked to almost crisp and crumbled
  • 1/2 teaspoon Sriracha hot sauce (use a dash or two of Tabasco Sauce instead, if desired)

INSTRUCTIONS :

  1. Preheat your oven to 375 degrees Fahrenheit.
  2. Grease a 12-cup muffin tin well with butter and set aside.
  3. In a large bowl, whisk together the cornmeal, flour, baking powder and salt. Add 1 cup of the grated cheese (reserve 1/4 cup for topping the muffins before baking) and the crumbled bacon and stir into the dry ingredients until combined.
  4. In a large glass measuring cup, measure the milk and vegetable oil.
  5. Add the egg and hot sauce and whisk together to combine.
  6. Add the wet ingredients to the dry ingredients and stir together just until no streaks of flour appear.
  7. Divide the batter evenly between the 12 prepared muffin cups and top with the remaining 1/3 cup grated cheddar cheese.
  8. Bake for 15-20 minutes at 375 degrees Fahreheit or until the tops are slightly golden brown, the cheese is browned and bubbly, and the muffins are baked through (test with a toothpick).
  9. Let cool in the muffin tin for about 5-10 minutes until removing the muffins to a wire rack to cool completely, or serve slightly warm with some butter and your favourite soup or stew.

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