These Cheddar Cheese and Bacon Cornbread Muffins make the perfect snack or side dish for fall! Perfectly savoury and perfect with soup, stews, and for the holidays!
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Fall is in the air and I’m wasting no time in dusting off all my favourite fall comfort food recipes! I’m even wearing a cardigan today, and I’m honestly not even mad about it. It’s funny how we’re always eager to move on to fall even though summer seems to be the most beloved season of the year, but for me it’s a combination of the sweater weather and the fall comfort food that gets me in the fall spirit!
These Cheddar Cheese and Bacon Cornmeal Muffins are one of our favourite fall recipes to serve when the weather turns cold. They’re amazing alongside soups and stews, and they’re packed with cheese and bacon so they’re nice and hearty as a side dish for a fall lunch or dinner.
I grew up enjoying these cornbread muffins – my mom made them regularly, albeit minus the bacon – and they were one of the first things I learned how to bake. They’re perfectly cheesy and the addition of bacon and hot sauce to the batter (don’t worry, only a small amount!) just takes them over the top!
Looking for something to make with these delicious cornbread muffins? Try my Best Ever One Pot Beef Stew, or this Best Ever Slow Cooker Chicken Noodle Soup!
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I hope you love these Cheddar Cheese and Bacon Cornbread Muffins as much as we do! Let me know in the comments below, what’s your favourite thing to serve with fall and winter soups and stews? I’d love to know!
KITCHEN TOOLS I RECOMMEND:
Looking for even more delicious muffin recipes? Try these!
Cheddar Cheese and Bacon Cornbread Muffins
These Cheddar Cheese and Bacon Cornbread Muffins make the perfect snack or side dish for fall! Perfectly savoury and great with soup & stews.
- 1/2 cup yellow cornmeal
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cup grated cheddar cheese divided
- 6 or 8 strips bacon cooked to almost crisp and crumbled
- 1 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1/2 teaspoon Sriracha hot sauce (use a dash or two of Tabasco Sauce instead, if desired)
Preheat your oven to 375 degrees Fahrenheit.
Grease a 12-cup muffin tin well with butter and set aside.
In a large bowl, whisk together the cornmeal, flour, baking powder and salt. Add 1 cup of the grated cheese (reserve 1/4 cup for topping the muffins before baking) and the crumbled bacon and stir into the dry ingredients until combined.
In a large glass measuring cup, measure the milk and vegetable oil.
Add the egg and hot sauce and whisk together to combine.
Add the wet ingredients to the dry ingredients and stir together just until no streaks of flour appear.
Divide the batter evenly between the 12 prepared muffin cups and top with the remaining 1/3 cup grated cheddar cheese.
Bake for 15-20 minutes at 375 degrees Fahreheit or until the tops are slightly golden brown, the cheese is browned and bubbly, and the muffins are baked through (test with a toothpick).
Let cool in the muffin tin for about 5-10 minutes until removing the muffins to a wire rack to cool completely, or serve slightly warm with some butter and your favourite soup or stew.
These muffins keep fresh in an airtight container at room temperature for up to 2 days. They also freeze well in an airtight container for up to one month.