Savory Bacon Cheddar Corn Muffins recipe

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Ingredients

Crisco® Original No-Stick Cooking Spray
1 (6 ounce) package Martha White® Cotton Country™ Cornbread Mix
1 teaspoon dry mustard
½ cup milk
½ cup sour cream
1 large egg, beaten
1 cup shredded sharp Cheddar cheese
½ cup cooked, crumbled bacon

Nutrition Info

248.7 calories
carbohydrate: 19.3 g
cholesterol: 58 mg
fat: 15.4 g
fiber: 1.3 g
protein: 10.8 g
saturatedFat: 6.8 g
servingSize: -
sodium: 645.2 mg
sugar: 0.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oven to 400 degrees F (375 degrees F for dark pan). Coat 24 miniature (1 3/4-inch) or 8 standard muffin cups lightly with no-stick cooking spray.

  2. Combine cornbread mix, mustard, milk, sour cream and egg in large bowl. Stir until smooth. Stir in cheese and bacon. Fill muffin cups 3/4 full.

  3. Bake 12 to 15 minutes or until light brown. Remove muffins to wire rack, cool slightly before serving.

Recipe Yield

8 muffins

Recipe Note

Practically a meal in a muffin, these corn muffins are made with mustard, shredded Cheddar cheese, and crumbled bacon.

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