These muffins are a favorite of ours. Leftovers are warmed up for breakfast the next morning for a quick grab and go breakfast.
This recipe is so easy adjust the ingredients to suit your tastes. You will need self rising corn meal, flour, buttermilk, an egg, melted butter, bacon, and grated cheese.
Stir together the corn meal and flour. My preference is white corn meal, and that is what is being used here. If you prefer yellow corn meal that is fine too.
I am using a duck egg. Chicken eggs can be substituted.
Lightly beat the egg with a fork. Add the egg and buttermilk to the cornmeal. Stir until all of the ingredients are wet. Add the melted butter.
Stir this just a little bit and add the cheese. My preference is a cheese mixture. Admittedly, I was short on time, and bought the bag that was already shredded. This bag had cheddar and jack cheeses in it. Any variety of cheeses could be used. Sometimes pepper jack is used for an extra kick!
Add the cooked and crumbled bacon and stir until all ingredients are wet. Spoon into greased muffin tins and bake.
We like this with homemade potato soup.
Cheesy Bacon Corn Muffins
2 cups self rising cornmeal
1 tablespoon plain flour
1 1/2 cups buttermilk
1 large egg
1/4 cup melted butter or margarine
1 cup shredded cheese
5 or 6 slices cooked and crumbled bacon
Stir together the cornmeal and flour. Lightly beat the egg with a fork, add the egg and buttermilk to the meal mixture. Stir until everything is wet and add the melted butter. Stir and add the shredded cheese and crumbled bacon, stirring just until everything is wet.
Spoon into greased muffin tins and bake in a 425 degree oven for about 20 minutes, or until the tops are golden brown. Serve warm. Makes 12 corn muffins.
Joining Dandelion House for Farmgirl Friday.
and White Wolf Summit for Farmgirl Friday
Miz Helen's Country Cottage Full Plate Thursday