Get ready to transform your breakfast or side dish game with these irresistible Bacon, Onion, and Cheddar Corn Muffins that will make your taste buds dance with joy! Imagine biting into a warm, golden muffin packed with crispy bacon, sweet caramelized onions, and melty cheddar cheese - a flavor explosion that will have everyone begging for seconds. These aren't your ordinary corn muffins; they're a gourmet twist on a classic that combines savory and comforting flavors in one perfect handheld package.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup shredded cheddar cheese
- 1/2 cup cooked bacon, crumbled
- 1/4 cup onion, finely chopped
- 1 cup milk
- 1/4 cup vegetable oil
- 1 egg
- 1 tbsp baking powder
- 1/2 tsp salt
Instructions
- Preheat your oven to 400°F (204°C) and prepare a 12-cup muffin tin by greasing it with cooking spray or lining with paper muffin liners.
- In a large skillet, cook bacon over medium heat until crispy. Remove bacon, drain on paper towels, and then crumble into small pieces. Set aside.
- In the same skillet with remaining bacon fat, sauté finely chopped onions until translucent and lightly golden, about 3-4 minutes. Remove from heat and let cool slightly.
- In a large mixing bowl, whisk together cornmeal, all-purpose flour, baking powder, and salt until well combined.
- In a separate medium bowl, beat the egg, then add milk and vegetable oil. Whisk these wet ingredients until thoroughly blended.
- Pour wet ingredients into dry ingredients and mix gently until just combined. Be careful not to overmix.
- Fold in crumbled bacon, sautéed onions, and shredded cheddar cheese, stirring until evenly distributed.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
- Remove from oven and let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm and enjoy your bacon, onion, and cheddar corn muffins as a delicious side dish or breakfast treat.
Tips
- Don't overmix the batter - this is crucial for keeping your muffins tender and light. Mix just until the ingredients are combined.
- Use room temperature ingredients, especially the egg and milk, to ensure even mixing and better texture.
- For extra crispy bacon, cook it until it's really crisp before crumbling, as this will add more texture to your muffins.
- If you want a more intense onion flavor, consider caramelizing the onions slowly over low heat for a deeper, sweeter taste.
- Check your muffins a couple of minutes before the recommended baking time to prevent overcooking. Every oven is slightly different.
- For a golden, crispy top, you can sprinkle a little extra shredded cheddar on the muffins just before baking.
- These muffins are best served warm, but they can be stored in an airtight container for 2-3 days and quickly reheated in the microwave.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 8g
Fat: 15g
Saturated Fat: 5g
Cholesterol: 35mg
