Savory Bacon Cheddar Corn Muffins

marthawhite-baconcheddarmuffins
Photo by Martha White®
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  • Serves 8
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Heat oven to 400° F (375° F for dark pan). Coat 24 miniature (1 ¾-inch) or 8 standard muffin cups lightly with no-stick cooking spray.Combine cornbread mix, mustard, milk, sour cream and egg in large bowl. Stir until smooth. Stir in cheese and bacon. Fill muffin cups ¾ full.Bake 12 to 15 minutes or until light brown. Remove muffins to wire rack; cool slightly before serving.

Ingredients

  1. Check Crisco® Original No-Stick Cooking Spray
  2. Check 1 (6 ounce) package Martha White® Cotton Country™ Cornbread Mix
  3. Check 1 teaspoon dry mustard
  4. Check 1/2 cup milk
  5. Check 1/2 cup sour cream
  6. Check 1 large egg, beaten
  7. Check 1 cup shredded sharp Cheddar cheese
  8. Check 1/2 cup cooked, crumbled bacon

Directions

  1. Heat oven to 400° F (375° F for dark pan). Coat 24 miniature (1 ¾-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 ¾ full.
  3. Bake 12 to 15 minutes or until light brown. Remove muffins to wire rack; cool slightly before serving.