Savory Bacon Cheddar Corn Muffins

2 Reviews

Prep: 10 min
Cook: 15 min
Ready In: 35 min

“Practically a meal in a muffin, these corn muffins are made with mustard, shredded Cheddar cheese, and crumbled bacon.” - by Martha White®

Ingredients

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

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Metric US

Original recipe yields 8 muffins

Directions

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

Nutrition

Amount Per Serving (8 total)

Calories
249 cal
12%

Fat
15.4 g
24%

Carbs
19.3 g
6%

Based on a 2,000 calorie diet

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Reviews (2)

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AFWife88

Jun. 17, 2012

"YUM! So tasty & moist!..." See more"

alexandria2544

Sep. 30, 2012

"These are great muffins for busy mornings! I make the mix up the night before so all I have to do in the morning is fill up the muffin cups and bake! My daughter and husband both love these and ask fo..." See morer them regularly!!"

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