Teresa's Recipes
Savory Corn and Bacon Muffins
Indulge in these delightful savory muffins that perfectly combine the sweet crunch of corn kernels with the rich, smoky flavor of crispy bacon. Ideal for breakfast or as a savory snack, these muffins are not only easy to make but are sure to impress your family and friends. The history of corn muffins dates back to Native American cuisine, where corn was a staple ingredient. These muffins are a modern twist, blending traditional flavors with a touch of comfort food. Enjoy them warm with a pat of butter or pair with a hearty soup for a satisfying meal.
Ingredients
- 1 cup, fresh or frozen Corn kernels
- 1/4 cup, melted Unsalted butter
- 1, large Egg
- 1 cup Milk
- 1/2 teaspoon Salt
- 1 tablespoon Baking powder
- 1 tablespoon Sugar
- 1 cup All-purpose flour
- 1 cup Cornmeal
- 4 slices, cooked and crumbled Bacon
Dietary Notes
- Servings: 12
- Dish Type: Breakfast/Snack
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Calories: 180
- Fat: 8g
- Carbs: 22g
- Protein: 4g
- Sodium: 250mg
- Sugar: 1g
Instructions
- Preheat the oven to 400°F (200°C) and grease a 12-cup muffin tin.
- In a skillet over medium heat, cook the bacon until crispy. Remove, crumble, and set aside, reserving a bit of the bacon grease.
- In a large mixing bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, and salt. Mix well to ensure even distribution.
- In another bowl, whisk together the milk, egg, and melted butter until combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix.
- Fold in the corn kernels and crumbled bacon, along with any reserved bacon grease for added flavor.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Tips
- For an extra kick, add diced jalapeños or shredded cheese to the batter.
- These muffins can be made ahead of time and freeze well. Reheat in the oven for 10-15 minutes at 350°F for a warm treat.
- Serve with a dollop of sour cream or a drizzle of honey for a delightful contrast.