Bacon Basil Cornbread Muffins – made with bacon, cornmeal, flour, honey, fresh corn, and basil for a savory, herbaceous twist on a classic.
It all started on a quiet summer evening when my craving for cornbread crept in. Honestly, I hadn’t thought much about this humble Southern staple in months, but the moment my taste buds sparked the idea, my culinary imagination took over. I remembered the fresh corn sitting snugly in my fridge, waiting for its time to shine. But just corn felt too basic. My pantry treasures—crispy bacon and sweet honey—seemed like fated companions to the cornbread dream. And then it hit me: the subtle peppery zing of fresh basil would round it all out beautifully.
I’d love to tell you there was some grand, poetic inspiration here, but no—this recipe was born out of sheer, hungry curiosity. It’s the perfect example of a little food brainstorming gone deliciously right. Soon I was in the kitchen, experimenting, bacon sizzling away, basil freshly chopped, and the promise of warm, golden cornbread muffins quickly becoming a reality. And let me tell you, biting into one fresh from the oven? Absolute heaven. These Bacon Basil Cornbread Muffins taste like summer vacation in the best possible way.
Why You’ll Love This Bacon Basil Cornbread Muffins
These muffins are the perfect marriage of sweet, savory, and herbaceous flavors. The salty crispiness of bacon pairs delightfully with the natural sweetness of honey and corn, while the basil adds an aromatic, fresh note that takes things to a whole new level. Not to mention, they’re easy to make and practically scream “comfort food with a gourmet twist.” Plus, muffins are pre-portioned, making them the ideal grab-and-go indulgence for breakfast, a snack, or even a picnic.
Ingredient Notes
Every ingredient plays a starring role here—this recipe thrives on balance and flavor. Let’s talk about what makes it tick:
- Bacon: Thick-cut bacon brings richness and umami goodness, while the rendered bacon fat adds depth to the batter.
- Cornmeal: The signature ingredient of cornbread, giving these muffins their hearty, slightly crumbly texture.
- Fresh Corn Kernels: Sweet and juicy bits of corn scattered throughout make these muffins extra moist and flavorful.
- Basil: Chopped fresh basil adds a surprising pop of fresh, herbal brightness.
- Honey: A touch of honey enhances the sweetness, balancing out the bacon’s saltiness beautifully.
How To Make This Bacon Basil Cornbread Muffins
These muffins are easy to whip up—you’ll love how quickly they come together. Follow these steps for foolproof results:
- Step 1: Preheat your oven to 400°F and line a muffin tin with paper liners.
- Step 2: Brown the diced bacon in a skillet over medium heat, then remove it and reserve the rendered bacon fat (you’ll need about 1/4 cup).
- Step 3: Mix the dry ingredients—cornmeal, 1 cup of flour, baking powder, sugar, and salt—in a large bowl.
- Step 4: In a separate bowl, whisk together the milk, eggs, reserved bacon fat, and honey.
- Step 5: Toss the fresh corn, chopped basil, and browned bacon in the remaining 3 tablespoons of flour to coat them lightly.
- Step 6: Combine the wet and dry ingredients until just mixed, then fold in the corn, bacon, and basil mixture.
- Step 7: Divide the batter evenly among the muffin liners and bake for 15-17 minutes, or until golden brown.
Storage Options
These muffins are best enjoyed fresh, but they store nicely if needed. Let them cool completely, then place them in an airtight container. They’ll keep at room temperature for up to three days or in the fridge for up to five days. Want to extend their life? Freeze the muffins in a sealed freezer bag for up to three months. To reheat, simply thaw at room temperature or pop them in the oven at 350°F for 10 minutes until warmed through.
Variations and Substitutions
This recipe is wonderfully versatile—feel free to get creative with it! Here are a few ideas:
- Cheesy Twist: Add 1/2 cup of shredded cheddar or parmesan to the batter for an extra kick of flavor.
- Spicy Kick: Toss some diced jalapeños in with the corn and basil for muffins with a little heat.
- Vegetarian Alternative: Swap out the bacon for smoked paprika for a similar smoky depth without the meat.
What to Serve with This Bacon Basil Cornbread Muffins
These muffins are delicious on their own, but they also pair beautifully with a variety of dishes:
- Hearty Chili: The savory muffins complement a bowl of spicy, warming chili perfectly.
- Grilled Chicken: Serve alongside grilled chicken for a flavorful and well-rounded meal.
- Fresh Green Salad: Balance the richness of the muffins with a light and vibrant green salad.
FAQ
Q: Can I make these ahead of time?
A: Absolutely! These muffins store really well and taste just as delicious the next day when warmed up.
Q: Can I use dried basil instead of fresh?
A: Fresh basil really enhances the flavor of these muffins, but in a pinch, you can use dried basil. Start with about 1 teaspoon and adjust to taste.
Q: Can I make these gluten-free?
A: Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking mix. They should turn out just as tasty.
Bacon Basil Cornbread Muffins
Ingredients
- 4 strips thick cut bacon diced
- 1 cup (120 g) cornmeal
- 1 cup (120 g) all-purpose flour
- 3 tbsp (24 g) all-purpose flour
- 1 tbsp (12 g) baking powder
- 2 tbsp (25 g) sugar
- 1 tsp (6 g) salt
- 1 cup (240 ml) whole milk
- 2 large eggs
- 1/4 cup (60 ml) reserved bacon fat or melted butter
- 1/4 cup (85 g) honey
- 1 cup (150 g) fresh corn kernels
- 1/3 cup (8 g) chopped basil
Equipment
- Muffin tin
- Large skillet
- Mixing bowls
Instructions
- Preheat oven to 400°F (200°C). Line a standard muffin tin with paper liners. Brown the bacon in a large skillet over medium heat, stirring often. Transfer bacon with a slotted spoon to a paper towel-lined plate. Reserve the fat in the pan (you should have about 1/4 cup—if not, make up the difference with melted butter).
- In a large bowl, mix the cornmeal, 1 cup flour, baking powder, sugar, and salt. In another bowl, whisk together the milk, eggs, bacon fat/butter, and honey. In a third bowl, combine the fresh corn, chopped basil, and browned bacon with 3 tablespoons flour.
- Add the wet ingredients to the dry, stirring just until it starts to come together. Add the corn, bacon, and basil, stirring to combine. Divide the mixture evenly between the muffin liners in the pan. Bake for 15–17 minutes, until golden brown.
