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!
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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!
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Pumpkin Spice Streusel Muffins
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Rhubarb Streusel Muffins
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Raspberry Lemonade Muffins
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Lemon Pistachio Muffins
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Peach Cobbler Muffins
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Best Ever Greek Yogurt Chocolate Chip Muffins
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Apple Carrot Ginger Muffins
LOOKING FOR MORE MUFFIN BAKING RECIPES AND TIPS?
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Cheddar Cheese and Bacon Cornbread Muffins
Ingredients
- 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)
Instructions
- 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.
Amanda says
Where have these been my whole life!! They look amazing!
Dorothy Reinhold says
You had me at bacon and cheese!! Won’t they be perfect with a big bowl of soup?!
Cathy says
These look seriously DELICIOUS! The perfect holiday side dish!
Taylor says
These have the BEST flavors! So, so yummy!
Melanie | Melanie Makes says
I”m afraid of how many of these I’d consume in a single sitting. They look amazing!
Catalina says
These muffins look so inviting. I should make them!
Sara Welch says
These are my kind of muffins! Looking forward to enjoying these over the weekend! Delicious!
Heather says
5 Stars ⭐️
These are delicious.
Easy to make.
Chrissie says
So glad you like them! 🙂
Andy says
Enjoyed the recipe. However, I’m not a big fan of cornmeal. If I delete the cornmeal would I replace it with more flour or just a straight delete.
The Busy Baker says
I’ve never replaced the cornmeal with anything in this recipe so I can’t comment on how it will work but if you try it, please let us know! Happy baking ☺️
sanj46 says
Looks DELISH. Can these be made with almond flour instead of regular flour?
The Busy Baker says
I’m sorry, I couldn’t tell you as i have never tried it but if you try, please let us know! Happy baking!☺️
plattl says
I tried these and found them very bland – even with cheese and bacon. Also the flour to cornmeal ratio is way off. They’re nothing like cornbread. I would suggest anyone looking for a cornbread recipe use a different one and just add cheese and bacon to it.
Chrissie says
Sorry you didn’t love them. The texture isn’t meant to be exactly like cornbread – they’re kind of a mix between a savoury muffin and cornbread.
Lezinda Engelbrecht says
My family loved it! Tonight making it with spicy veggie soup.
The Busy Baker says
So glad!! Thanks for your feedback Lezinda!!
SoniaB says
This recipe only makes 8 regular size muffins, so a little disappointed!
Ana (The Busy Baker Team) says
If you only got 8 muffins, sounds like you overfilled your muffin tin. Make sure you only fill about 2/3 of the muffin tins. Hope this helps!