Corn Muffins With Bacon And Cheddar (America'S Test

Name: Corn Muffins With Bacon And Cheddar (America'S Test Kitchen)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 slices bacon, chopped fine; 10 scallions, sliced thin; 1/4 teaspoon salt; 1/8 teaspoon pepper; 2 cups all-purpose flour; 1 cup yellow cornmeal; 1 1/2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup sour cream; 1/2 cup whole milk; 1/2 cup sugar; 8 tablespoons . unsalted butter, melted and cooled; 2 large eggs; 8 ounces sharp cheddar cheese, shredded (2 cups)

Servings: persons

3 slices bacon, chopped fine
10 scallions, sliced thin
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups all-purpose flour
1 cup yellow cornmeal
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sour cream
1/2 cup whole milk
1/2 cup sugar
8 tablespoons . unsalted butter, melted and cooled
2 large eggs
8 ounces sharp cheddar cheese, shredded (2 cups)

1
Adjust oven rack to the middle position and preheat oven to 400u00b0.
2
Grease a 12-cup muffin tin.
3
Fry the bacon in a small skillet over med-high heat until crisp, about 5 minutes.
4
Stir in the scallions, salt, and pepper; cook until the scallions are heated through, about 1 minute.
5
Transfer the mixture to a paper-towel lined plate; let cool.
6
In a bowl, whisk the flour, cornmeal, baking powder, baking soda, and salt together.
7
In another bowl, whisk the sour cream, milk, sugar, melted butter, and eggs together until combined.
8
Gently fold the sour cream mixture into the flour mixture with a rubber spatula until just combined (do not overmix).
9
Gently fold in the bacon mixture and 1 1/2 cups of cheddar cheese.
10
Using a greased 1/3 cup measure, portion the batter into each muffin cup.
11
Sprinkle the remaining 1/2 cup cheddar over the tops of the muffins.
12
Bake until golden brown and a pick comes out with just a few crumbs attached, 15-20 minutes, rotating the pan halfway through the baking.
13
Let the muffins cool in the pan for 5 minutes, the turn out onto a wire rack and let cool for 10 minutes before serving.

1096

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 3 slices bacon, chopped fine, 10 scallions, sliced thin, 1/4 teaspoon salt, 1/8 teaspoon pepper, and more.

Yes, Corn Muffins With Bacon And Cheddar (America'S Test Kitchen) 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.

That's it — enjoy your meal!

Corn Muffins With Bacon And Cheddar (America'S Test Kitchen)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions