I know, I know. My head kind of exploded too. I’ve been dreaming about savory & sweet lately. Since everyone is all Fall everything (although my heart is hanging on to summer) I wanted to make a savory sweet corn bread. But then I baked these into muffins. I can never make up my mind. I might bake this in a square pan next time just so my runny poached egg sits better on top. And then I can have 1 huge “slice” and not 3 muffins. Yup. A genius idea. Stay tuned.
I started off with this amazing Corn Muffin recipe from Once Upon a Chef. She has some fantastic recipes. You can check out the original version here (seriously check out all her recipes – she has such a great site! But don’t forget to come back here to me, k?) I’ve adapted the batter recipe in a few ways. I reduced the sugar from 1/2 cup down to 1/4 cup, I eliminated the honey & I use buttermilk instead of milk. Then I added crumbled cooked bacon, shredded cheddar cheese and chives. And I’m not sorry.
Buttermilk Corn Muffins with Bacon, Cheddar & ChivePrint Recipe
- 3/4 cup yellow cornmeal
- 1 1/4 cups unbleached all purpose flour
- 1 tablespoon baking powder
- 1/4 cup sugar
- 1 teaspoon salt
- 2 large eggs
- 3/4 cup buttermilk
- 1/2 cup (1 stick) unsalted butter, melted and cooled
- 1 cup (dry measure) shredded sharp cheddar (I shred about half of an 8oz. block)
- 6 slices of bacon, cooked, cooled & crumbled
- 2 heaping tbsp finely chopped fresh chives (you can sub scallions, make sure they are dry if you just cleaned them pat dry with a paper towel)
Preheat the oven to 350°
Line a 12 cup (cupcake size) muffin tin with baking cups or spray generously with non-stick cooking oil spray*
In a large bowl, whisk together the cornmeal, flour, baking powder, sugar & salt. Set aside.
In a small bowl, lightly beat eggs & buttermilk.
Add the bacon bits, shredded cheddar & chives to the dry flour mixture. Using your hands, toss around to evenly distribute. (you can see pics in gallery above).
Add the milk mixture & melted (cooled) butter to the dry ingredients. Stir until just combined. It will be a thick batter. Do not over mix or your muffins will be tough.
Spoon the batter evenly into the prepared muffin pan. I used a large push release ice cream scoop, if you have one they are really easy to fill each cup evenly. You want to fill each cup about 3/4 full or a just touch more.
Bake muffins for 18-20 minutes, or until the tops are set and start to brown. Cool the muffins in the pan. After about 10 minutes, gently check each muffin to see if it easily twists (if you didn't use baking cups). Do not force it. If need be, carefully run a knife in between the muffin and the pan to make sure none of the cheese sticks around the edges.
These muffins are best served fresh but can be lightly warmed in the toaster oven for just a couple of minutes if you have leftovers.
*I use a coconut oil spray that works really well, I don't personally like baking cups