Cheddar Bacon Buttermilk Corn Muffins

Cheddar Bacon Buttermilk Corn Muffins

These savory corn muffins are fantastic and go great with any meal. I love to serve them up with chili or stew or any soup. And they that perfect on-the- go breakfast meal.  I sometimes fry an egg and serve it on top of a muffin for a real treat!  The yolk runs down over the bacon and cheese and it’s oh so good!

Cheddar Bacon Buttermilk Muffins

2 cups all-purpose Flour

1 cup cornmeal

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon kosher Salt

1 1/2 cups cheddar cheese, divided

10 slices cooked bacon, chopped

2 large eggs

2/3 cups sugar

1/2 cup unsalted butter, melted and slightly cooled,

1 cup buttermilk

Preheat oven to 400 degrees. 

In a large bowl, combine the flour, cornmeal, baking powder, baking soda, salt, cheese, and bacon. Stir until thoroughly mixed. Set aside.

In a medium bowl, whisk the eggs for about 30 seconds. Gently whisk in the sugar until thoroughly combined, followed by the melted butter. Continue whisking while adding in the buttermilk.

Pour the wet ingredients into the large bowl with the dry ingredients and fold into each until just combined. Do not over mix.

Scoop batter into 12 greased muffin cups, and sprinkle tops with the remaining 1/2 cup of cheese.  Bake for 15-18 minutes, or until the tops are golden brown. 

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