Bacon-Cheddar Muffins

Here is an idea about food – that it all ‘tastes better with bacon’. There was a popular cookbook written about this notion a few years ago and the phrase is still around today.

It is a fallacy, of course. Chocolate cake is not better with bacon. I bet that bacon does not pair well with anything citrus. For all the nonsense ingredients that people add to their coffee – turmeric, butter – so far I haven’t heard of anyone messing it up with bacon, which is wise. And anyone coming close to my scotch with bacon will be frowned upon. I may also shake my fist.

These muffins, however, are a fine place to add bacon. Both bacon and cheese and bacon and corn are great together.

Here we go.

Cook the bacon.

Fry the bacon.

While the bacon is cooking, melt the butter.

Butter, pre-melting.

Grate the cheese.

Grate the cheese.

Combine the milk and egg.

Mix the egg and milk together.

Bacon is cooked! Drain (saving 2 tablespoons of the fat), then slice the bacon into smaller pieces.

Mini lardons.

Get the dry ingredients together in a big bowl.

Flour, cornmeal, baking powder, salt and pepper.

Add the cheese and stir to combine.

Cheese and dry ingredients, all mixed up.

I decided to deviate from the recipe a bit here by adding the bacon to the dry ingredients now.

Add the bacon.

Another deviation: adding the melted butter and bacon drippings to the milk and egg and pouring that all in at the same time.

Pour in the milk, egg and the butter and bacon fat.

Mixed to combine.

Muffin batter.

Loaded into the muffin tins.

Bacon-Cheddar Muffins.

Bacon Cheddar Corn Muffins.

Slathered with butter, warm from the oven. Delicious!

Get the butter.
Bacon Cheddar Corn Muffins.

The recipe:

Bacon-Cheddar Muffins


5 strips bacon
1 1/2 cups all-purpose flour
1/2 cup cornmeal
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup shredded sharp Cheddar cheese
1 large egg, beaten
1 cup milk
3 tablespoons unsalted butter, melted


Preheat oven to 400°F. Line a dozen muffin cups with paper liners and set aside.

Cook bacon in large skillet over medium heat, turning often until crisp, about 5 minutes. Transfer to paper towels to drain; reserve 2 Tbsp. bacon fat from pan.

Whisk together flour, cornmeal, baking powder, salt and pepper in a large bowl. Then stir cheese into mixture. In a small bowl, beat together egg and milk; stir into dry mixture.

Crumble bacon. Add bacon, reserved bacon drippings and melted butter to batter. Fold with a rubber spatula until blended. Spoon batter into prepared muffin pan. Bake about 20 minutes, until springy to touch. Let cool for 10 minutes before serving.


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