It’s the first Wednesday in July and that means we are close to a long holiday weekend (for those of us in the U.S. anyway). My husband and I will be spending time with the family. Family and food… what can be better? Of course I’ll be bringing some goodies to our family celebrations. I can’t wait to share with you a cookie recipe that will be the perfect addition to any July 4th party. Today, I’m sharing something with you that is ideal to serve at a BBQ linner (i.e. lunch/dinner) and for breakfast (you know, for those overnight guests who partied a little too much).
These delicious corn muffins are loaded with bacon and cheddar cheese.
Bacon Cheddar Corn Muffins Recipe
(Makes 12 standard size muffins)
- 4 slices bacon
- 2 cups all-purpose flour
- 1 cup yellow cornmeal
- 1 cup white sugar, divided per the directions
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup Greek yogurt
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 4 tablespoons butter
- 2 large eggs
- 1 cup cheddar cheese, shredded
- Cook the bacon. Once the bacon is cooked, move it to a paper towel and set aside.
- Preheat the oven to 375 degrees F.
- Grease 12 standard size muffin cups and set the pan aside.
- In a large bowl, whisk together the flour, cornmeal, 1/4 cup of the white sugar, baking powder, baking soda, and salt. Set aside the dry ingredients.
- In a small bowl, whisk together the yogurt, milk, and vanilla extract. Set aside the wet ingredients.
- In a large bowl, cream the remaining 3/4 cup white sugar and the butter.
- Beat in the eggs, one at a time.
- Mix in a 1/3 of the dry of the ingredients, then 1/2 of the wet ingredients. Repeat with another 1/3 of the dry ingredients and the remaining 1/2 of the wet ingredients. Mix in the last 1/3 of the dry ingredients until just incorporated.
- Chop the cooked bacon.
- Gently fold in most of the chopped cooked bacon and all of the shredded cheese.
- Evenly scoop the batter into 12 greased muffin cups.
- Sprinkle the bacon you left aside from step 10 on top of the muffin batter.
- Bake in the preheated oven for about 18 minutes or until a tester inserted comes out clean.
- Let the muffins cool in the pan for about 5 minutes and then move them to a cooling rack.
Adapted from: The America’s Test Kitchen: Family Baking Book
Who’s up for some good old fashioned corn bread? It comes in a convenient muffin form today so that your party guests can grab them easily. I made these quickly so I have no prep photos to show you today. I was in such a rush, making them last minute for my family, that I completely forgot to document the process. No worries, these aren’t complicated at all. Just lots of stirring things.
I think corn bread should be light, moist, a tad crumbly and only a little sweet. Other people like it dense and very sweet. Still others want it without sweetness at all but loaded with spicy jalepeños or chipotle. I think it’s one of those things that no matter how you like it, you always, well, like it. This recipe hits it right on for me. In fact, I made a batch of plain corn muffins (without the bacon and cheese) and they still taste awesome.
I wanted to kick it up a notch and add some salty bacon and cheddar cheese to these corn muffins. This salty and sweet combo is so yummy! It looks like a muffin and tastes like I should be eating it with BBQ.
With a little bit of crafty knife work you could turn these muffins into the tiny rolls you’d use for sliders. If you have any leftovers, they taste great with eggs in the morning (duh, they have bacon and cheese in them). If for some reason they last long enough to get a little dried out, a quick turn in the microwave will fix them right up.
What’s everyone got planned this weekend?
Here are some other great BBQ foods.