Bacon Basil Cornbread Muffins
Sweet corn, salty bacon, and fresh basil come together in savory cornbread muffins that are satisfying any time of year. The perfect bite-sized treat with amazing flavor and texture.
12
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.
Notes
Fresh corn adds extra sweetness and texture. Feel free to substitute the basil with another fresh herb if preferred.
Nutrition
Calories: 210kcal | Carbohydrates: 27g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 39mg | Sodium: 299mg | Potassium: 185mg | Fiber: 1g | Sugar: 7g | Vitamin A: 120IU | Vitamin C: 2mg | Calcium: 77mg | Iron: 1.1mg