These moist cornmeal muffins are filled with lots of cheddar and bacon, making them an ideal sidekick to any bowl of soup.
I’ll just say that I’m not really into savory muffins. I would take a blueberry muffin rather than a savory muffin any day. THESE sinfully-savory muffins kind of turned that mood around. Sorry, but these bacon-filled, cheese-stuffed, super-moist cornmeal muffins are just too good not to share.
It has been sooo cold here the past week I haven’t even really left the house. Single digit temps during the day and below zero at night. I’ve practically been living in the kitchen, because that’s the warmest room in the house, thanks to all my baking.
Frigid weather calls for all my favorite warm and cozy winter dishes…this comforting chili with homemade cornbread….warm ‘n’ cheesy ziti with homemade challah bread….big bowls of piping-hot corn chowder….and these moist, melt-in-your-mouth muffins next to any bowl of soup. Mmmm…who doesn’t ♥ winter food?
These cornmeal muffins are extremely light and moist thanks to two key ingredients: Sour cream and buttermilk. Do not substitute for these ingredients, otherwise your muffins will turn out dry. And who, in their right mind, would want to eat a dry cornmeal muffin? Blechhh…Make way for the moistness in these muffins.
See how soft they look?? Totally squeeze-able.
Don’t forget about the bacon. (seriously, who could forget about bacon?) Combined with sharp cheddar cheese, they both add amazing flavor to these muffins. (If you want to add a spicy kick to your muffins, feel free to substitute pepper jack cheese for the cheddar)
Just like it’s done with my sweet muffins, we’re going to be using many of the same tricks for perfect muffins with these savory muffins:
- Using 4 teaspoons baking powder to get the maximum lift in these muffins.
- Filling muffin cups to the brim with batter for huge muffins.
- Baking the muffins at 400F for 5 minutes before reducing heat to 375F for an additional 14-15 minutes resulting in even more lift and a golden outside.
This recipe makes a lot of muffins, so feel free to throw some of them in the freezer. They freeze well for up to 1 month.
I dare you to only eat one of these muffins—Cornbread in a moist muffin form with lots of cheddar and bacon? Irresistible!
Cornmeal Muffins With Cheddar And Bacon
- 2 cups white whole wheat flour
- 1 cup yellow cornmeal
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1-1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1 cup shredded cheddar cheese
- 2 large eggs
- 1/2 cup sour cream
- 1/3 cup vegetable oil
- 2 tablespoons honey
- 1-1/2 cups buttermilk
- 5 strips bacon fried and coarsely chopped
Preheat oven to 400F and lightly grease a 12-cup muffin tin.
In a large bowl, whisk flour, cornmeal, baking powder, baking soda, salt, pepper, and cheese until combined.
In a medium bowl, whisk eggs, sour cream, oil, honey, and buttermilk until smooth. Add liquid mixture to dry mixture and gently fold until just combined. Fold in chopped bacon.
Fill greased muffin cups to brim with batter. Bake at 400F 5 minutes then reduce heat to 375F and continue baking 15 more minutes until golden brown. Cool muffins in pan 5 minutes before transferring to a wire cooling rack to cool completely.
Recipe NotesStore muffins in an airtight container at room temperature up to 3 days. They may also be frozen up to 1 month.
Need something delicious to serve with these muffins? Try these recipes!