These Bacon Basil Cornbread Muffins are a delightful fusion of sweet corn, crispy bacon, and fresh basil, all baked into tender, savory muffins. Perfect for breakfast, brunch, or as a side to your favorite hearty meal, they offer a balanced combination of salty, sweet, and herbal flavors in every bite.
Step 1 Preheat the oven to 400°F and line a standard muffin tin with paper liners.
Step 2 In a large skillet over medium heat, cook the diced bacon, stirring frequently, until browned and crispy. Transfer the cooked bacon to a paper towel-lined plate using a slotted spoon, and reserve approximately 1/4 cup of the rendered bacon fat. If there is not enough bacon fat, supplement with melted butter as needed.
Step 3 In a large mixing bowl, combine the cornmeal, 1 cup of all-purpose flour, baking powder, granulated sugar, and salt, whisking until well incorporated.
Step 4 In a separate medium bowl, whisk together the whole milk, eggs, reserved bacon fat or melted butter, and honey until the mixture is smooth and well blended.
Step 5 In a small bowl, toss the fresh corn kernels, chopped basil, and cooked bacon with the remaining 3 tablespoons of all-purpose flour to ensure even distribution.
Step 6 Add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix.
Step 7 Gently fold in the corn, basil, and bacon mixture until evenly incorporated.
Step 8 Divide the batter evenly among the prepared muffin cups. Bake in the preheated oven for 15 to 17 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. Allow to cool slightly before serving.
Notes
These muffins are best enjoyed warm but can be stored in an airtight container at room temperature for up to 2 days.