Cheesy Corn and Bacon Delight Muffins
These Cheesy Corn and Bacon Delight Muffins are a perfect blend of savory bacon, sweet corn, and rich cheddar cheese, creating a heavenly experience with every bite. These muffins are an ideal brunch option or a delightful accompaniment to any Southern meal. The surprise of melted cheese at the center makes each muffin a treat. Ensure to combine the ingredients lightly for a fluffy texture, avoiding overmixing for the best results.
12
Servings
N/A
Calories
12
Ingredients
Ingredients
polenta
85 g (none)
milk
125 ml (none)
bacon
3 slices (rind removed, chopped finely)
green onions
4 (chopped finely)
self-raising flour
225 g (sifted)
caster sugar
1 tablespoon (sifted)
corn kernels
310 g can (drained)
creamed corn
125 g can (none)
butter
100 g (melted)
eggs
2 (beaten lightly)
cheddar cheese
50 g (cut in 12 cubes)
cheddar cheese
30 g (coarsely grated)
Instructions
1
Preheat your oven to 200°C (400°F). Prepare a 12-cup muffin pan by lightly oiling each cup.
2
In a small bowl, combine the polenta and milk. Cover and let it stand for 20 minutes to soften.
3
Meanwhile, heat a skillet over medium heat. Add the chopped bacon and cook, stirring often, for about 2 minutes until it begins to brown slightly.
4
Add the finely chopped green onions to the skillet. Continue to cook, stirring, for another 2 minutes until the onions soften. Remove the skillet from the heat and allow the mixture to cool for about 5 minutes.
5
In a large mixing bowl, sift together the self-raising flour and caster sugar. This will ensure that the dry ingredients are well blended and aerated.
6
Stir in the drained corn kernels, creamed corn, and the cooled bacon-onion mixture into the flour.
7
Add the melted butter, beaten eggs, and the polenta mixture to the bowl. Gently fold these wet ingredients into the dry ingredients using a spatula until just combined. Take care not to overmix, as this can lead to dense muffins.
8
Spoon approximately 1 tablespoon of the batter into each prepared muffin cup. Place one cube of cheddar cheese into the center of each muffin cup.
9
Divide the remaining batter evenly among the muffin holes, covering the cheese cubes.
10
Sprinkle the grated cheddar cheese evenly over the tops of the muffins.
11
Place the muffin pan into the preheated oven and bake for about 20 minutes or until the muffins are well risen and golden brown.
12
Once baked, remove the muffins from the oven and let them cool in the pan for a few minutes. Then, turn them onto a wire rack to cool slightly.
13
For the best experience, serve these muffins warm to enjoy the gooey cheese centers.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Cheesy Corn and Bacon Delight Muffins?
They are savory muffins featuring a blend of bacon, sweet corn, and cheddar cheese with a melted cheese center.
How many muffins does this recipe make?
This recipe makes 12 muffins.
What is the recommended oven temperature?
The oven should be preheated to 200°C (400°F).
How long should the polenta soak in milk?
The polenta should stand in the milk for 20 minutes to soften.
How should the bacon be prepared?
The rind should be removed and the bacon should be chopped finely.
How long do I cook the bacon and onions?
Cook the bacon for 2 minutes, then add onions and cook for another 2 minutes until softened.
Why is the flour sifted?
Sifting ensures that the dry ingredients are well blended and aerated for a better texture.
What types of corn are used in this recipe?
The recipe uses 310g of drained corn kernels and a 125g can of creamed corn.
How much butter is required?
You will need 100g of melted butter.
How many eggs are needed?
The recipe requires 2 lightly beaten eggs.
What is the secret to a fluffy muffin texture?
Avoid overmixing the batter; fold the wet and dry ingredients together until just combined.
How do I create the surprise cheese center?
Place one cube of cheddar cheese into the center of each muffin cup after adding the first tablespoon of batter.
How much cheese is used for the centers?
50g of cheddar cheese cut into 12 individual cubes.
What goes on top of the muffins before baking?
Sprinkle 30g of coarsely grated cheddar cheese evenly over the tops.
How long should the muffins bake?
Bake for approximately 20 minutes until well-risen and golden brown.
Should the muffins be served hot or cold?
They are best served warm to enjoy the gooey melted cheese centers.
How do I prepare the muffin pan?
Lightly oil each of the 12 cups in the muffin pan.
What type of flour is used?
The recipe calls for 225g of self-raising flour.
Is there any sugar in these savory muffins?
Yes, one tablespoon of sifted caster sugar is included.
How many green onions should I use?
Use 4 finely chopped green onions.
What is the first step in the mixing process?
Combine the polenta and milk in a small bowl and let it stand.
How much polenta is needed?
The recipe uses 85g of polenta.
Can these muffins be a brunch option?
Yes, they are described as an ideal brunch option or an accompaniment to Southern meals.
How do I cool the muffins after baking?
Let them cool in the pan for a few minutes, then turn them onto a wire rack.
What tool should I use to mix the batter?
Use a spatula to gently fold the ingredients together.
When do I add the corn to the mixture?
Stir the corn kernels and creamed corn into the flour along with the bacon-onion mixture.
Is the bacon-onion mixture added hot?
No, it should be allowed to cool for about 5 minutes before being added to the flour.
How much batter goes into the bottom of the cup?
Approximately 1 tablespoon of batter is spooned in before adding the cheese cube.
What should the muffins look like when finished?
They should be well risen and have a golden brown color.
What tags are associated with this dish?
Tags include southern, savory muffins, cheesy, bacon, corn, quick breads, brunch, and comfort food.