Mini Cornbread Muffins Recipe

Name: Mini Cornbread Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all purpose flour; 1 cup yellow cornmeal; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon kosher salt; 2 large eggs 96 g; 3/4 cup sour cream; 1/2 cup whole milk; 1/2 cup sugar; 1/2 cup butter melted; 1 cup cooked bacon crumbled, about 16 slices; 1/2 cup sliced green onions thinly; 1 3/4 cups shredded sharp cheddar cheese divided

Servings: persons

1 cup all purpose flour
1 cup yellow cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
2 large eggs 96 g
3/4 cup sour cream
1/2 cup whole milk
1/2 cup sugar
1/2 cup butter melted
1 cup cooked bacon crumbled, about 16 slices
1/2 cup sliced green onions thinly
1 3/4 cups shredded sharp cheddar cheese divided

1
Preheat convection oven to 400u00b0F convection (or 375u00b0F for standard oven). Coat 12-cavity muffin pan with nonstick pan spray.
2
Add flour, cornmeal, baking powder, baking soda and salt to bowl of KitchenAid(R) Artisan Mini-stand Mixer. Attach bowl and Wire Whip to mixer. Turn to Speed 1 and mix 1 minute or until combined.
3
Mix eggs, sour cream, milk, sugar and butter in separate bowl until combined.
4
Add egg mixture to flour mixture. Turn to Speed 2 and mix 45 to 60 seconds or just until combined. Do not over mix. Add bacon, onions, and 1 1/2 cups cheese. Turn to Speed 2 and mix just until combined.Spoon mixture evenly into prepared pan, filling each cavity with about 1/3 cup batter. Sprinkle with remaining cheese.
5
Bake 15 to 20 minutes or until golden brown and toothpick inserted in centers comes out clean. Cool in pan 5 minutes. Remove from pan and cool on wire rack 10 minutes before serving.

1175

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.

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

You need 13 ingredients. The key ingredients include: 1 cup all purpose flour, 1 cup yellow cornmeal, 1 teaspoon baking powder, 1 teaspoon baking soda, and more.

Yes, Mini Cornbread 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.

Mini Cornbread Muffins

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