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
Bacon, Cheddar cheese, and sauteed onion in this quick, easy, and good for you 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 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/8 tsp 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
From Cooking Light
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 176Total Fat 9gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 6gCholesterol 28mgSodium 307mgCarbohydrates 17gFiber 1gSugar 2gProtein 6g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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Tanya Schroeder says
I swoon over anything made with bacon and cheddar! Yum! Hope you have an amazing trip!
Karen (Back Road Journal) says
I know I would simply love your muffins as they don’t have sugar in them but do have buttermilk in them. That makes them perfect as far as I’m concerned.
Anne @The Cooking Campaign says
You can never go wrong with bacon and cheese, ever.
Sprigs of Rosemary says
If I don’t make these to go along with my next batch of chili, I oughta be shot! Have a wonderful trip!
Erin @ Texanerin Baking says
I’m so excited for you going on vacation! 🙂
And I love love love cheese and carbs. Favorite thing ever. So these muffins?! They’re like heaven.
Suzanne says
Oh yum these sound really good, I want to go make them right now!
Jennifer @ Not Your Momma's Cookie says
Holy cow, these sound totally awesome! 🙂
Tracey says
I’m so excited for you, it’s going to be such an amazing trip! And these muffins? Love this lighter take on what’s usually a pretty decadent treat. Can’t wait to try ’em!
The Café Sucré Farine says
Love that these are healthy yet sound so delicious!
Laura (Tutti Dolci) says
Love the idea of serving these with soup!
Leslie says
This looks like a terrific breakfast, but I’m not a morning cook. Are these good made ahead? Do they freeze well?
Erin says
They do freeze well. They would be great to microwave in the morning for a quick breakfast.
Jen Laceda @ Tartine and Apron Strings says
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!
Valerie says
One can never go wrong with bacon and cheddar…anything. Ever! These gorgeous muffins are making my stomach growl!!
Stephie @ Eat Your Heart Out says
Well you just combined some of the best flavors ever into one muffin. WIN.
Carolyn says
Oh man, I wish I could eat corn muffins because these sound amazing!
Ramona says
I love the flavors of this muffin. My son also picks out onions if he sees them. 🙂
Jean says
Savory muffins? Yes, please! I’ve just had breakfast but I would love a piece or two of these. 🙂
Lisa {AuthenticSuburbanGourmet} says
You had me at Bacon! I could eat several of these beauties! Delish!