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You guys, we leave for Japan in 6 days!!! We are all so excited, and ready to be there. There is so much to do to get ready for any trip, but this trip seems like double the amount of work. It will all be worth it though, I am sure! This week is the last push for our eat healthy, and lose a couple pounds before we go. These muffins made a great guilt free side dish with soup, but hello! Bacon and Cheese!
Can you ever go wrong when bacon and cheese are involved? Pretty sure the answer to that is no. These muffins use only 2 strips of bacon for 12 muffins, so there isn’t a ton, but enough to give you that smoky bacon flavor. Plus there are sauteed onions, that were cooked in a little bit of the bacon drippings. Yes please! These aren’t your ordinary corn muffin with texture though. The flour to cornmeal ratio means these will be a little denser than your average corn bread. But that isn’t a bad thing at all!
We had these with soup while my in-laws were visiting. These corn muffins disappeared very quickly! Even my 7 year old, who will pick out onions from anything, ate these. Not sure if couldn’t find them or just didn’t care, but he ate 2 whole muffins and was a happy kid. These came together in a matter of minutes too, so they are great for a weeknight meal, or a big bowl of chili on the weekend.
Bacon, Onion, and Cheddar Corn Muffins
Ingredients
- 2 slices bacon
- 3/4 cup onion, chopped
- 1 1/4 cups buttermilk, fat-free
- 1/4 cup olive oil
- 1 egg, lightly beaten
- 1 cup all-purpose flour
- 3/4 cup cornmeal
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1/2 cup sharp cheddar cheese, shredded
Instructions
- In a skillet over medium heat, cook the bacon. Once cooked, remove the bacon and place on a paper towel to drain. Leave the drippings in the pan. Increase the heat to medium-high. Add onions, and saute for 5 minutes.
- Preheat oven to 400 degrees. Prepare a 12 cup muffin tin with non-stick spray.
- In a bowl combine buttermilk, olive oil, and egg.
- In a separate bowl mix together flour, cornmeal, baking powder, baking soda, salt and cayenne. Make a well in the center, and add the buttermilk mixture. Stir until just combined.
- Fold in bacon, onions, and cheese. Fill the muffin tin with batter. Bake for 13 minutes, or until a toothpick comes out clean.
- Remove muffins and let cool on a wire rack.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks like a terrific breakfast, but I’m not a morning cook. Are these good made ahead? Do they freeze well?
They do freeze well. They would be great to microwave in the morning for a quick breakfast.
What time is breakfast? I’m coming over! Yes, you cannot go wrong with bacon and cheddar…and onion…and corn! An authentic southern comfort food!
One can never go wrong with bacon and cheddar…anything. Ever! These gorgeous muffins are making my stomach growl!!
Well you just combined some of the best flavors ever into one muffin. WIN.
Oh man, I wish I could eat corn muffins because these sound amazing!
I love the flavors of this muffin. My son also picks out onions if he sees them. 🙂
Savory muffins? Yes, please! I’ve just had breakfast but I would love a piece or two of these. 🙂
You had me at Bacon! I could eat several of these beauties! Delish!