Bacon and Green Onion Corn Muffins

Breads are most definitely my downfall. If I had enough butter, I could easily live on breads for the rest of my life. Because of my love affair with all kinds of breads, I am always trying new things out too. I have bread of some sort with dinner every night if I can.

When I made my turkey chowder Southwestern Turkey Chowder I also made some bacon and green onion corn muffins to go along with the chowder as well. They hit the spot perfectly. Usually when I make any kind of corn bread or muffins I make honey butter to go with them too.

Bacon and Green Onion Corn Muffins

Preheat the oven to 425* F or about 210-215* C

Spray some muffin pans with cooking spray

I baked my corn muffins the usual way, in the oven, but if you want to try something a little different, you can try placing them on a hot grill the next time you are grilling meats too. It’s a bit to chilly for me to try that right now, but I definitely will when the weather warms up. It will give the muffins a nice smoky flavor.

5 slices bacon, cooked and crumbled

1 cup flour

1 cup yellow cornmeal

1/4 cup sugar

2 tsp baking powder

2 tsp salt

1/2 tsp baking soda

1/2 tsp pepper

1/4 tsp cayenne pepper

1 1/2 cups corn

4-5 green onions, sliced very thin

1 cup buttermilk

2 eggs

4 TBSP melted butter

2 TBSP fresh cilantro, chopped fine

Cut the bacon into small pieces and cook it until it is done. Drain off the excess grease.

Mix all the dry ingredients together, then add the green onions, bacon and cilantro and combine well.

Slightly beat the eggs, then add the eggs, melted butter and buttermilk to the dry mixture and mix just enough to incorporate all the ingredients. Do not over mix.

Spoon the batter into the prepared muffin pan and bake for about 30 minutes or until the muffins are golden brown and a toothpick comes out clean when inserted in the middle.

When they are done, serve them immediately, with or without honey butter. I prefer to use the honey butter because I like to add a hint of sweetness to them as well. They were the perfect pairing for my Southwestern Turkey Chowder.

May your holidays be fun and festive and filled with good friends and good cheer. Stay safe and stay well Everyone. ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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