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Bacon Corn Muffins

the.instructor's picture
  Buttermilk 1 Cup (16 tbs)
  Regular all purpose flour 1 Cup (16 tbs)
  Yellow cornmeal 1 Cup (16 tbs)
  Egg 1
  Salt 1⁄2 Teaspoon
  Sugar 1⁄3 Cup (5.33 tbs)
  Baking powder 2 Teaspoon
  Bacon slices 6 , coarsely chopped

Cook bacon slowly until browned; drain, reserving 2 tablespoons of the drippings.
Crush bacon until crumbly.
Sift flour, measure, and resift with the baking powder, salt, soda, and sugar into a bowl containing the cornmeal.
Mix well.
Beat egg lightly with buttermilk and reserved bacon drippings.
Stir crushed bacon (if you wish, reserve about 1 tablespoon for topping) and milk mixture into dry ingredients just until adequately combined.
Fill greased 2 1/2-inch muffin pans 2/3 full; sprinkle reserved bacon over tops.
Bake in a 425° oven for 15 to 18 minutes, or until golden brown.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1527 Calories from Fat 165

% Daily Value*

Total Fat 18 g27.7%

Saturated Fat 3.5 g17.3%

Trans Fat 0 g

Cholesterol 221.8 mg73.9%

Sodium 2076.2 mg86.5%

Total Carbohydrates 297 g98.9%

Dietary Fiber 14 g55.9%

Sugars 67.3 g

Protein 42 g83.2%

Vitamin A 4.9% Vitamin C

Calcium 78.3% Iron 73%

*Based on a 2000 Calorie diet

Bacon Corn Muffins Recipe