Cornbread muffins are so good with chili and soup in the cooler weather months. But when you add crumbled bacon, cheddar cheese, and green onion, it really takes them to the next level!
These Cheesy Cornbread Muffins with Bacon are great to make whenever you’re wanting something savory to serve with a meal. And they can actually work for breakfast, lunch, or dinner–for breakfast, serve the muffins on their own or with some eggs. For lunch or dinner, serve with soup, chili, or a casserole. Another great thing about this recipe is that it mixes together in just one bowl, so there’s easy cleanup too!
Cheesy Cornbread Muffins with Bacon
CHEESY CORNBREAD MUFFINS WITH BACON by NancyC
Makes 15 muffins
- 3 cups of your favorite cornbread or corn muffin mix
- 1/2 cup milk
- 1/3 cup non-GMO canola oil
- 1 large egg
- 1 cup frozen corn kernels, thawed and drained (or you can use canned corn, drained)
- 1/2 cup cooked and crumbled bacon (or substitute packaged pre-cooked bacon pieces)
- 3/4 cup shredded cheddar cheese
- 1/3 cup finely chopped green onion
Preheat oven to 350˚F. Line two 12-cup muffin pans with 15 paper liners; set aside.
In large bowl, stir cornbread mix, milk, oil, and egg until well blended. Add in the corn, bacon, cheese and green onion, blending everything well.
Pour batter into prepared muffin pan cups and bake at 350˚F for 19 to 20 minutes, until muffin edges are lightly browned and toothpick inserted in centers comes out clean.
Remove from oven; let muffins cool for a few minutes, then serve warm. Or you can remove them from the muffin tin and let them cool completely on a wire rack.
Recipe from NancyC | nancy-c.com
In addition to serving with a meal, these muffins would also make a great snack for a game day party…or a picnic. It’s such a versatile recipe for cornbread lovers! Are you a fan of cornbread?