Cornmealmuffinswithbaconbitsandpecans Recipes

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CORN MUFFINS WITH BACON BITS AND CHEDDAR CHEESE



Corn Muffins with Bacon Bits and Cheddar Cheese image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 36m

Yield 6 to 8 muffins depending on tin size

Number Of Ingredients 6

A drizzle extra-virgin olive oil
6 slices bacon, chopped
1 box corn muffin mix plus ingredients according to package directions to make 1 batch muffins
1 rounded teaspoon smoked sweet paprika
3 to 4 tablespoons finely chopped chives
1/3 pound brick sharp yellow Cheddar, chopped into 1/4-inch dice

Steps:

  • Preheat oven to muffin mix package directions.
  • Drizzle a little extra-virgin olive oil into a small skillet and place over medium-high heat. Add bacon to hot pan and crisp, 5 to 6 minutes. Remove from pan and drain on a paper towel. Set aside.
  • Prepare the muffin mix and muffin tin to package directions. Stir in paprika, chives, chopped cheese and crisp bacon bits. Fill muffin tins and bake until golden brown.

BEST EVER CORN MUFFINS



Best Ever Corn Muffins image

This recipe was handed down to me from my mother. It's easy to make and the ingredients are probably already in your kitchen. Enjoy!

Provided by CHAROLETTEKD

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Corn Muffin Recipes

Time 38m

Yield 12

Number Of Ingredients 7

¼ cup butter, softened
9 tablespoons white sugar
2 eggs
1 tablespoon vanilla extract
1 ½ cups biscuit baking mix
¼ cup yellow cornmeal
⅔ cup milk

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla.
  • In a separate bowl, stir together baking mix and cornmeal. Blend this mixture into the butter/egg mixture, alternately with the milk; stir just until combined. Spoon batter into prepared muffin cups.
  • Bake in preheated oven for 20 to 30 minutes, until golden.

Nutrition Facts : Calories 163.8 calories, Carbohydrate 21.7 g, Cholesterol 42.3 mg, Fat 7.3 g, Fiber 0.4 g, Protein 2.8 g, SaturatedFat 3.5 g, Sodium 233.7 mg, Sugar 10.5 g

CORN MUFFINS



Corn Muffins image

Provided by Ina Garten

Categories     side-dish

Time 55m

Yield 12 muffins

Number Of Ingredients 8

3 cups all-purpose flour
1 cup sugar
1 cup medium cornmeal
2 tablespoons baking powder
1 1/2 teaspoons salt
1 1/2 cups whole milk
1/2 pound unsalted butter, melted and cooled
2 extra-large eggs

Steps:

  • Preheat the oven to 350 degrees F.
  • Line 12 muffin cups with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and eggs. With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended. Spoon the batter into the paper liners, filling each one to the top. Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean. Cool slightly and remove from the pan.

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