Mini Cornbread Muffins

13 ingredients
5 steps

Ingredients

  • 1 cup all purpose flour
  • 1 cup yellow cornmeal
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 large eggs 96 g
  • 3/4 cup sour cream
  • 1/2 cup whole milk
  • 1/2 cup sugar
  • 1/2 cup butter melted
  • 1 cup cooked bacon crumbled, about 16 slices
  • 1/2 cup sliced green onions thinly
  • 1 3/4 cups shredded sharp cheddar cheese divided

Directions

  1. 1
    Preheat convection oven to 400°F convection (or 375°F for standard oven). Coat 12-cavity muffin pan with nonstick pan spray.
  2. 2
    Add flour, cornmeal, baking powder, baking soda and salt to bowl of KitchenAid(R) Artisan Mini-stand Mixer. Attach bowl and Wire Whip to mixer. Turn to Speed 1 and mix 1 minute or until combined.
  3. 3
    Mix eggs, sour cream, milk, sugar and butter in separate bowl until combined.
  4. 4
    Add egg mixture to flour mixture. Turn to Speed 2 and mix 45 to 60 seconds or just until combined. Do not over mix. Add bacon, onions, and 1 1/2 cups cheese. Turn to Speed 2 and mix just until combined.Spoon mixture evenly into prepared pan, filling each cavity with about 1/3 cup batter. Sprinkle with remaining cheese.
  5. 5
    Bake 15 to 20 minutes or until golden brown and toothpick inserted in centers comes out clean. Cool in pan 5 minutes. Remove from pan and cool on wire rack 10 minutes before serving.

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