Bacon & Cheese Corn Muffins Recipe

Name: Bacon & Cheese Corn Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/4 cups flour; 3/4 cup cornmeal; 2 Tbsp. sugar; 1 Tbsp. CALUMET Baking Powder; 3/4 tsp. salt; 1/2 tsp. baking soda; 1 egg; 1-1/4 cups buttermilk; 1/3 cup oil; 1-1/4 cups KRAFT Shredded Sharp Cheddar Cheese; 1/2 cup OSCAR MAYER Real Bacon Bits; 2 green onions, chopped

Servings: persons

1-1/4 cups flour
3/4 cup cornmeal
2 Tbsp. sugar
1 Tbsp. CALUMET Baking Powder
3/4 tsp. salt
1/2 tsp. baking soda
1 egg
1-1/4 cups buttermilk
1/3 cup oil
1-1/4 cups KRAFT Shredded Sharp Cheddar Cheese
1/2 cup OSCAR MAYER Real Bacon Bits
2 green onions, chopped

1
Heat oven to 400 degrees F.
2
Combine first 6 ingredients in large bowl.
3
Whisk egg, buttermilk and oil in medium bowl until blended; stir in cheese, bacon and onions.
4
Add egg mixture to dry ingredients; stir just until moistened.
5
Spoon into 12 muffin cups sprayed with cooking spray.
6
Bake 18 to 20 min.
7
or until toothpick inserted in centers comes out clean.
8
Cool slightly.

837

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1-1/4 cups flour, 3/4 cup cornmeal, 2 Tbsp. sugar, 1 Tbsp. CALUMET Baking Powder, and more.

Yes, Bacon & Cheese Corn Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Bacon & Cheese Corn Muffins

How did you like this recipe?

Frequently Asked Questions