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Cornmeal Muffins With Cheddar And Bacon

These moist cornmeal muffins are filled with lots of cheddar and bacon, making them an ideal sidekick to any bowl of soup.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 1 dozen muffins


  • 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.


Store muffins in an airtight container at room temperature up to 3 days.
They may also be frozen up to 1 month.