Cheddar Cheese and Bacon Cornbread Muffins

4.50 from 10 votes

These Cheddar Cheese and Bacon Cornbread Muffins make the perfect snack or side dish for fall! Perfectly savoury and great with soup & stews.

Course Side Dish, Snack

Cuisine American, Fall, Harvest, North American

Keyword Cheddar Cheese and Bacon Cornmeal Muffins

Prep Time 15

Cook Time 15

Total Time 30

Servings muffins

Calories 232kcal

Author Chrissie

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(190 degrees Celsius).
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 (190 degrees Celsius) 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.