This Cornbread Muffin recipe makes the perfect snack or side dish for fall! Perfectly savoury and perfect with soup, stews, and for the holidays!
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.
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!
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!
The recipe below includes cheddar cheese and crumbled bacon. Other additions can be added to the batter depending on taste preferences. Some options include Jalapeño and cheddar cheese, chives and bacon or something sweet like apples and cinnamon.
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To make this recipe, it is helpful to have these items on hand in your kitchen (affiliate links):
You need these ingredients on hand:
- Cornmeal
- All purpose flour
- Baking powder
- Salt
- Cheddar cheese
- Bacon
- Butter
- Milk
- Vegetable oil
- Egg
- Hot sauce
Time needed: 30 minutes
Follow these steps to make this cornbread muffins recipe:
- Prep muffin tins.
Grease the muffin tin well with butter or line with paper liners and set aside.
- Mix in Add ins.
Whisk together dry ingredients then stir in the grated cheese and crumbled bacon.
- Mix the wet ingredients.
Measure and combine the wet ingredients then add in the egg and hot sauce.
- Don’t over mix.
Mix the wet ingredients with the dry ingredients until the flour disappears.
- Bake.
Divide up the batter evenly in the muffin tins then top with cheese. Bake until the tops of the muffins are golden brown and the muffins are baked through. (test with a toothpick)
What can I serve with cornbread muffins?
Cornbread muffins can be served warm with butter on top. It can be served alongside soups, stews, chili or enjoyed on their own.
How do I store the cornbread muffins?
These cornbread muffins keep fresh in an airtight container at room temperature for up to 2 days.
Can I freeze cornbread muffins?
Yes, cornbread muffins freeze well in an airtight container for up to one month.
We hope you love these Cornbread Muffins as much as we do! Let us know in the comments below, what’s your favourite thing to serve with fall and winter soups and stews? We’d love to know!
Looking for more recipes like this? You’ll LOVE these!
EASY NO FAIL MUFFIN RECIPES AND BAKING TIPS
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Cheddar Cheese and Bacon Cornbread Muffins
Recipe: 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)
Recipe: 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.
Recipe: Notes
Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Where have these been my whole life!! They look amazing!
You had me at bacon and cheese!! Won’t they be perfect with a big bowl of soup?!
These look seriously DELICIOUS! The perfect holiday side dish!
These have the BEST flavors! So, so yummy!
I”m afraid of how many of these I’d consume in a single sitting. They look amazing!
These muffins look so inviting. I should make them!
These are my kind of muffins! Looking forward to enjoying these over the weekend! Delicious!
5 Stars ⭐️
These are delicious.
Easy to make.
So glad you like them! 🙂
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.
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 ☺️
Looks DELISH. Can these be made with almond flour instead of regular flour?
I’m sorry, I couldn’t tell you as i have never tried it but if you try, please let us know! Happy baking!☺️
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.
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.
My family loved it! Tonight making it with spicy veggie soup.
So glad!! Thanks for your feedback Lezinda!!
This recipe only makes 8 regular size muffins, so a little disappointed!
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!