Cornmeal Muffins With Bacon Bits and Pecans Recipe

Name: Cornmeal Muffins With Bacon Bits and Pecans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14-12 lb bacon, to your taste; 1 ½ cups unbleached all-purpose flour; 1 cup fine-ground yellow cornmeal; 2 ½ tablespoons sugar; 2 ½ teaspoons baking powder; ¾ teaspoon salt; 1 large egg; 1 ½ cups milk; ¼ cup vegetable oil (or unsalted butter, melted); ¾ cup finely chopped pecans, toasted

Servings: persons

1
Grease a 12-cup muffin tin; preheat oven to 400.
2
Put the bacon in a hot large skillet and fry until it is crisp-cooked.
3
Transfer to a paper towel-lined plate.
4
When cool enough to handle, chop and set aside.
5
Sift the flour, cornmeal, sugar, baking powder, and salt together in a large bowl.
6
In another bowl, whisk the egg until frothy, then blend in the milk and oil.
7
Make a well in the center of the dry mixture and add the liquid all at once.
8
Stir briefly; add the pecans and continue to stir just until blended.
9
Divide the batter evenly between the muffin cups.
10
Bake on the center rack of the oven until the tops are lightly golden, about 20 minutes.
11
Transfer the muffins to a wire rack or, if you're serving them immediately, put them in a cloth-lined basket and serve.
12
Variation-add up to 1 cup grated smoked cheddar or Gouda or 1/2 cup crumbled blue cheese.

2514

kcal

Calories

183

Fat

Carbs

144

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 10 ingredients. The key ingredients include: 14-12 lb bacon, to your taste, 1 ½ cups unbleached all-purpose flour, 1 cup fine-ground yellow cornmeal, 2 ½ tablespoons sugar, and more.

Yes, Cornmeal Muffins With Bacon Bits and Pecans 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!

Cornmeal Muffins With Bacon Bits and Pecans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions