This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Cheesy Bacon-Corn Muffins
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- #34413
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
ingredients
8 slices bacon, diced
1/4 cup onion, chopped
1 1/4 cup unbleached flour, sifted
1/4 cup yellow corn meal
1/2 cup sugar
3 teaspoons baking powder
1 teaspoon salt
2 large eggs, beaten
1 cup milk
3 teaspoons butter or margarine, melted
1/2 cup Cheddar cheese, shredded
directions
Fry the bacon and onion in a 10-inch skillet, over medium heat, for 5 minutes or until the bacon is crisp and the onions are tender. Remove the bacon and onion and drain on paper towels.
Sift the flour, corn meal, sugar, baking powder and salt into a bowl, and set aside.
In another bowl, combine the eggs, milk, and butter, blending well. Add the egg mixture, all at once, to the flour mixture, stirring just until moistened. Stir in the bacon-onion mixture, and cheese, blending well. Spoon the batter into greased 3-inch muffin-pan cups, filling each two-thirds full.
Bake in a preheated 400 degrees F oven for 15 minutes or until a wooden pick inserted in the center of a muffin comes out clean. Cool, until cold to the touch, and wrap in foil, or serve immediately while still hot.
To reheat: Heat the foil-wrapped muffins in a preheated 350 Degree F. oven for 10 to 12 minutes.
added by
yikes_edoc
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
April 30, 2012
I have made these and my kids love them
January 16, 2010
These were really good! I would use a little less salt next time as the bacon adds enough. This will be added to my regular rotation.