I’m always looking for grab and go breakfast options for my kids and these cornbread muffins are perfect for that. It’s basically breakfast in your hand. During the week, it’s a struggle to get my kids something delicious and nutritious for breakfast with the hustle and bustle of getting them off to school.
These muffins are delicious! I used turkey bacon, but you could easily swap it with sausage or ham chunks. Warm them up slightly in the microwave with a dab of butter and you’re ready to start your day!
1/2 cup cornmeal
1 cup flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp paprika
1 1/4 cup shredded sharp cheddar cheese
8 slices turkey bacon, cooked and chopped
1 cup milk
1/4 cup canola oil
Line a muffin pan with parchment muffin cups and set aside. Preheat your oven to 375 degrees.
In a medium bowl, combine the cornmeal, flour, baking powder, salt and paprika. Mix in a cup of the shredded cheese and chopped bacon. In a large measuring cup, whisk together the milk, oil and egg. Add to the dry mixture and stir until just combined.
Divide the batter between all 12 cups and sprinkle the remaining 1/4 cup of shredded cheese over the top of the muffins. Bake for 15 to 18 minutes until cooked through. Remove from oven and place the pan on a wire rack. Allow to cool for 5 minutes and then remove from pain. Enjoy warm from the oven or cool completely. Store in an airtight container.
Source: The Busy Baker
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