No good BBQ is complete without a yummy corn muffin. These corn muffins are not your ordinary corn muffin; they are over the top – packed full of cheddar cheese and bacon! YUM!
I had a small concern about this recipe because it has sugar in it. In my house, cornbread is not suppose to be sweet. I decided to go with it since it was only a tablespoon. The muffins turned out great. They weren’t sweet and we both loved the cheddar and bacon. They were especially good with a big ol’ dollop of honey butter!
- 6 bacon slices, cooked and chopped (I used precooked)
- 2 cups self-rising white cornmeal mix (White Lily)
- 1 Tbsp sugar or honey
- 1 ½ cups buttermilk
- 1 large egg
- 4 Tbsp butter, melted
- 1 ½ cups shredded sharp Cheddar cheese
Preheat oven to 425°.
Heat 12-cup muffin pan in oven 5 minutes.
Combine cornmeal mix and sugar in a medium bowl. Stir in buttermilk and egg; stirring just until dry ingredients are moistened. Stir in melted butter, cheese, and bacon. Remove pan from oven, and coat with cooking spray. Spoon batter into hot muffin pan, filling almost completely full.
Bake for15 to 20 minutes or until golden.