Corn Bacon Muffins Recipes

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BACON AND SCALLION CORN MUFFINS



Bacon and Scallion Corn Muffins image

Provided by Giada De Laurentiis

Categories     side-dish

Time 50m

Yield 12 muffins

Number Of Ingredients 12

1 teaspoon hot sauce
8 ounces (about 8 slices) applewood-smoked bacon, cut into 1/3-inch pieces
1 1/3 cups buttermilk, at room temperature
2 large eggs, at room temperature
1 1/3 cups yellow cornmeal (about 7 ounces)
1 1/3 cups all-purpose flour (6 to 6 1/2 ounces)
1/3 cup sugar
1 tablespoon baking powder
3/4 teaspoon fine salt
1/4 teaspoon freshly ground black pepper
1 1/2 sticks chilled unsalted butter, cut into 1/2-inch cubes
5 large scallions (green onions), chopped

Steps:

  • Position an oven rack in the center of the oven and preheat to 400 degrees F. Line a standard 12-cup muffin pan with paper liners.
  • In a large nonstick skillet, cook the bacon, over medium heat until crisp and brown. Transfer the bacon to paper towels; drain and cool.
  • In a large bowl, whisk together the buttermilk, hot sauce and eggs. Combine the cornmeal, flour, sugar, baking powder, salt and pepper in a food processor. Drop in the cold butter cubes. Using on/off turns, blend until the butter is cut in finely and the mixture resembles a coarse meal. Pour the dry ingredients over the buttermilk mixture. Scatter the bacon and green onions over the batter. Using a thin, flexible spatula, fold the batter together, scraping up the liquids from the bottom each time and turning the bowl as you fold. Do not over-fold; some dry patches are fine. Using a rounded 1/3 cup of batter for each muffin, fill the paper liners.
  • Bake until puffed and browning at edges, and a tester inserted into the center comes out clean, 18 to 20 minutes. Let the muffins stand 5 to 10 minutes. Twist each muffin in place to loosen the edges from the pan. Lift the muffins out onto a rack and cool.

BACON CORN MUFFINS



Bacon Corn Muffins image

Categories     Bread     Pork     Vegetable     Breakfast     Brunch     Bake     Quick & Easy     Bacon     Hominy/Cornmeal/Masa     Gourmet     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 12 muffins

Number Of Ingredients 10

1 1/4 cups whole milk
1 large egg
3/4 stick (6 tablespoons) unsalted butter, melted and cooled
1 cup yellow cornmeal
3/4 cup all-purpose flour
1 cup chopped scallions
8 bacon slices, cooked and crumbled (1/2 pound)
2 tablespoons sugar
1 tablespoon baking powder
3/4 teaspoon salt

Steps:

  • Put oven rack in middle position and preheat oven to 400°F.
  • Whisk together milk, egg, and butter in a small bowl. Whisk together remaining ingredients in a large bowl, then add milk mixture to dry ingredients. Stir until just combined.
  • Divide among 12 greased (1/2-cup) muffin cups. Bake until golden and a tester comes out clean, about 20 minutes. Cool in pan on a rack 5 to 10 minutes.

BACON CORN MUFFINS WITH ORANGE BUTTER



Bacon Corn Muffins with Orange Butter image

Provided by Trisha Yearwood

Categories     side-dish

Time 35m

Yield 10 to 12 servings (makes 24 mini muffins)

Number Of Ingredients 14

Nonstick cooking spray, for the muffin tin
4 slices bacon, chopped
1 cup yellow cornmeal
1/2 cup all-purpose flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1 cup buttermilk
2 tablespoons vegetable oil
1 large egg, lightly beaten
8 tablespoons (1 stick) unsalted butter, at room temperature
1 tablespoon light agave syrup
1 tablespoon orange zest
Kosher salt

Steps:

  • For the muffins: Preheat the oven to 375 degrees F. Spray a mini muffin tin with nonstick cooking spray.
  • Add the bacon to a medium skillet over medium heat and cook, stirring occasionally, until the bacon is crispy, about 5 minutes. Pour the bacon and fat into a bowl and let cool slightly.
  • Whisk together the cornmeal, flour, sugar, baking powder and salt in a large bowl. Add the buttermilk, oil and egg to the bowl with the bacon and whisk together. Stir the milk mixture into the dry mixture and pour the combined batter into the prepared mini muffin tin, filling just to the top of the cups. Bake until a toothpick inserted in the center comes out clean, 10 to 15 minutes.
  • For the orange butter: While the muffins are cooking, combine the butter, agave and zest in a medium bowl with a pinch of salt and stir until completely combined.
  • Serve the muffins with fresh orange butter.

BACON-PIMIENTO CHEESE CORN MUFFINS



Bacon-Pimiento Cheese Corn Muffins image

Cornbread is essential at family dinners, and with the addition of bacon and pimiento cheese, you'll have requests for more long after the get-together! -Holly Jones, Kennesaw, Georgia

Provided by Taste of Home

Time 25m

Yield 10 muffins

Number Of Ingredients 6

1 jar (5 ounces) pimiento cheese spread
1/4 cup butter, melted
1/4 cup sour cream
1 large egg, room temperature
1 package (8-1/2 ounces) cornbread/muffin mix
4 bacon strips, cooked and crumbled

Steps:

  • Preheat oven to 400°. Whisk together cheese spread, butter, sour cream and egg until blended. Add muffin mix; stir just until moistened. Fold in bacon., Fill 10 greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 10-12 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 212 calories, Fat 13g fat (7g saturated fat), Cholesterol 47mg cholesterol, Sodium 376mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 2g fiber), Protein 5g protein.

BACON & CORN POLENTA MUFFINS



Bacon & Corn Polenta Muffins image

This recipe is from the Australian Weight Watchers 'The Complete Meal' Cookbook. There are 1 propoints per serve*. This value is calculated when using Weight Watchers bacon, Bega So Extra Light 50% grated cheese and Weight Watchers Canola Spread. Tip: Store muffins in an airtight container for up to 3 days. Alternatively, cool completely then wrap individually in plastic wrap and place in an airtight container. Label, date and freeze for up to 1 month. Defrost at room temperature and serve cold or warmed in the microwave.

Provided by AlisVolatPropriis

Categories     < 60 Mins

Time 40m

Yield 24 muffins

Number Of Ingredients 10

1/4 cup yellow polenta
1/3 cup skim milk
40 g low-fat bacon, finely chopped
2 shallots, finely chopped
3/4 cup self-raising flour
125 g corn kernels, rinsed, drained
125 g creamed corn
1/4 cup cheese, grated
50 g canola margarine, melted
1 egg, lightly beaten

Steps:

  • Preeheat oven to 200°C or 180°C fan-forced. Line two 12-hole (1 tablespoon/20ml) mini muffin tins with paper cases. Combine polenta and milk in a bowl. Set aside for 15 minutes.
  • Meanwhile, lightly spray a small non-stick frying pan with oil and heat over medium-high heat. Cook bacon, stirring, for 2 minutes or until bacon is crisp. Remove pan from heat. Cool for 5 minutes.
  • Sift flour into a large bowl. Add corn kernels, creamed corn, cheese and bacon mixture and stir until combined. Add spread, egg and polenta mixture and mix until just combined.
  • Spoon 1 tablespoon batter into each paper case. Bake for 12-15 minutes or until cooked when tested with a skewer. Cool muffins in tins for 5 minutes before turning out onto a wire rack. Serve warm or cold.

Nutrition Facts : Calories 40.9, Fat 0.7, SaturatedFat 0.3, Cholesterol 8.6, Sodium 81.8, Carbohydrate 7.6, Fiber 0.5, Sugar 0.2, Protein 1.6

MELTED CHEESE, CORN AND BACON MUFFINS



Melted Cheese, Corn and Bacon Muffins image

Quick, easy muffins with melted cheese in the centre. Make sure you only just combine the wet and dry ingredients. Over stirring will result in tough, heavy muffins. Typically served in the Southern US.

Provided by Jewelies

Categories     Quick Breads

Time 45m

Yield 12 Muffins

Number Of Ingredients 12

85 g polenta
125 ml milk
3 slices bacon, rind removed and bacon chopped finely
4 green onions, chopped finely
225 g self-raising flour
1 tablespoon caster sugar
1 (310 g) can corn kernels, drained
1 (125 g) can creamed corn
100 g butter, melted
2 eggs, beaten lightly
50 g cheddar cheese, cut in 12 cubes
30 g cheddar cheese, coarsely grated

Steps:

  • Preheat oven to 200°C.
  • Oil 12 hole muffin pan.
  • Mix polenta and milk in small bowl, cover and stand for 20 minutes.
  • Meanwhile cook bacon in skillet, stirring, for 2 minutes.
  • Add green onions to skillet, stirring, cook for another 2 minutes.
  • Remove from heat and let cool for 5 minutes.
  • Sift flour and sugar into large bowl.
  • Stir in corn kernels, cream corn and bacon mixture.
  • Add melted butter, eggs and polenta mixture.
  • Mix muffin batter only until just combined.
  • Spoon 1 tablespoon of the batter into each prepared muffin pan.
  • Place 1 piece of cheese into the center of each muffin pan hole.
  • Divide remaining batter among muffin pan holes.
  • Sprinkle grated cheese over each muffin.
  • Bake uncovered in oven for about 20 minutes or until muffins are well risen.
  • Turn muffins onto wire rack.
  • Serve warm.

Nutrition Facts : Calories 262.5, Fat 13.7, SaturatedFat 7.3, Cholesterol 66.3, Sodium 430.4, Carbohydrate 28.7, Fiber 1.9, Sugar 1.7, Protein 7.5

BASIC CORN MUFFINS



Basic Corn Muffins image

A simple but delicious muffin recipe that can easily be dressed up by adding jalapenos, honey or anything else.

Provided by Doug Matthews

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Corn Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 8

1 cup cornmeal
1 cup all-purpose flour
⅓ cup white sugar
2 teaspoons baking powder
½ teaspoon salt
1 egg, beaten
¼ cup canola oil
1 cup milk

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners.
  • In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups.
  • Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.

Nutrition Facts : Calories 154 calories, Carbohydrate 22.5 g, Cholesterol 17.1 mg, Fat 5.9 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 0.8 g, Sodium 196.1 mg, Sugar 6.6 g

BACON CHEDDAR MUFFINS



Bacon Cheddar Muffins image

Cheddar cheese and bacon add hearty breakfast flavor to these tasty muffins from Suzanne McKinley of Lyons, Georgia. Calling for just six ingredients, they're quick to stir up and handy to eat on the run.

Provided by Taste of Home

Time 35m

Yield about 1 dozen.

Number Of Ingredients 6

2 cups biscuit/baking mix
2/3 cup 2% milk
1/4 cup canola oil
1 large egg
1 cup (4 ounces) finely shredded sharp cheddar cheese
8 bacon strips, cooked and crumbled

Steps:

  • In a large bowl, combine the biscuit mix, milk, oil and egg just until moistened. Fold in cheese and bacon. Fill greased muffin cups three-fourths full. , Bake at 375° for 20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 194 calories, Fat 13g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 388mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.

MINI BACON-JALAPENO-ONION CORN MUFFINS



Mini Bacon-Jalapeno-Onion Corn Muffins image

These delicious, cheesy little corn muffins are loaded with kicks of bacon, jalapeno, and onion. Really good with chili or finger food for a game day party snack board.

Provided by lutzflcat

Categories     Meat and Poultry Recipes     Pork     Bacon     Appetizers

Time 35m

Yield 48

Number Of Ingredients 14

cooking spray
1 cup yellow cornmeal
2 tablespoons white sugar
1 teaspoon baking soda
¾ teaspoon salt
½ cup minced jalapeno peppers
½ cup minced onion
1 clove garlic, minced
4 tablespoons butter, melted
1 cup frozen corn, thawed
1 cup buttermilk
3 eggs, lightly beaten
5 slices crispy bacon, crumbled
6 ounces shredded Monterey Jack cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray 48 mini muffin tin cups with nonstick cooking spray.
  • Mix cornmeal, sugar, baking soda, and salt together in a large bowl. Stir in jalapenos, onion, and garlic. Add melted butter and mix well.
  • Stir corn, buttermilk, eggs, and bacon into the cornmeal mixture until incorporated. Add shredded Monterey Jack cheese and mix batter well.
  • Use a 1-tablespoon cookie scoop to fill muffin cups about 3/4 full with batter.
  • Bake in the preheated oven until puffed and golden brown, 18 to 20 minutes. Remove from muffin tins and cool on a rack.

Nutrition Facts : Calories 44.9 calories, Carbohydrate 4 g, Cholesterol 17.5 mg, Fat 2.5 g, Fiber 0.3 g, Protein 1.8 g, SaturatedFat 1.4 g, Sodium 98.5 mg, Sugar 1.1 g

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