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Buttermilk Corn Muffins with Bacon

Date Added: Oct 12, 2010 American Baking and Pastry
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Prep Time

15 mins

Cook Time

15 mins

Ready In

30 mins

Serving

24

*to adjust serving size click on "serving box".

Description

Watch Chef Will Poole make these old fashion Southern corn muffins. Great compliment to any hearty dish, rich with buttermilk and bacon, just a perfect muffin!


Ingredients

  • 1/2  Cup(s) Butter, room temperature
  • 1
  • 2/3  Cup(s) Sugar
  • 2
  • 1/4  Cup(s) Honey
  • 3
  • 2  Each Eggs
  • 4
  • 1  Tea Spoon(s) Salt
  • 5
  • 1 1/2  Cup(s) Flour
  • 6
  • 3/4  Cup(s) Cornmeal
  • 7
  • ½  Tea Spoon(s) Baking Powder
  • 8
  • 1/2  Cup(s) Corn, frozen or fresh
  • 9
  • ¼  Tea Spoon(s) Cayenne Pepper
  • 10
  • 1  Cup(s) Bacon, cooked and chopped fine
  • 11
  • 1/2  Cup(s) Buttermilk
  • 12

Directions

    1. Preheat oven to 400 degrees
    2. With a rubber spatula, cream together butter, sugar, honey, eggs and salt in a mixing bowl
    3. In another bowl, whisk flour, cornmeal, cayenne and baking powder
    4. Add to wet ingredients and fold together
    5. Stir in buttermilk and corn then fold in bacon
    6. Grease 24 mini muffin cups
    7. Using two tablespoons, fold spoonfuls into prepared pans
    8. Bake in preheated oven for 15 minutes

     

    Homemade Buttermilk

    Ingredients

  • 1/2 Cup(s) Milk
  • 1 Table Spoon(s) White Vinegar
  • Directions

    1. Add ingredients together and let sit for 5 minutes

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