Cheddar Bacon Cornbread Muffins
Did anyone notice anything different about the cornbread in Wednesday's Turkey Chili post? If you looked closely, you might have been able to see that they were actually studded with bacon! And not just bacon, but bacon and cheddar cheese! Don't you like how I make my chili healthier by swapping in turkey, then make my cornbread more unhealthy by adding bacon! Oh well!
Sometimes it's truly about balance. You have to give up some fat in the chili to add some fat to the cornbread. And let me tell you, it was worth it. I couldn't stop at just one cornbread muffin, they were so addicting!
I followed a basic cornbread muffin batter recipe for the base, but added in a little bit more sugar to balance out the saltiness from the bacon and cheese. Once the batter was whipped up, I folded in the bacon and shredded cheddar. It was so easy I wondered why I hadn't been adding more fixin's to my cornbread ages ago! I mean, corn bread is just fine on it's own, but it can also be a great canvas to add some other wonderful flavors!
Next time I may try:
- Roasted corn kernels
- Orange zest and cranberries
- Rosemary and garlic
I am sure there are unlimited options out there, but the bacon and cheddar may be my favorite. Sure, I am probably biased. But it's good y'all (Man, the Southerner is really coming out in mean writing about cheddar baconcornbread)! The cornbread is sweet and soft, the bacon is salty with a bit of a crunch, and the cheese just adds an extra layer of saltiness and cheesy goodness.
Plus, if you are eating these with chili, there is a good chance you may be adding these toppings to your bowl anyways, why not have them all in one spot?!
- 1/4 cup butter, melted
- 1 cup buttermilk
- 1 egg
- 1 1/4 cups cornmeal
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 4 slices of bacon, cooked and crumbles
- 1/4 cup cheddar cheese
- Preheat oven to 400°F. Spray a muffin tin with non-stick spray or wipe down with the extra bacon grease.
- In a large bowl, whisk the butter, milk and egg until combined. Add in the cornmeal, flour, sugar, baking powder and salt, and mix until just until just combined, the batter may still be lumpy.
- Fold in the bacon bits and the cheese. Pour batter into the muffin tins and bake for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean