When I made the Turkey and Black Bean Chili the other week, I needed something to go with it other than the standard bread. I really love a buttered kaiser roll with my chili and use it to sop up any remnants of the chili that used to be in the bowl. What I’m left with is a buttered bowl without a drop of chili left….even though I don’t love chili that much.
So, to mix things up (and honestly…to make my chili photo look prettier) I created this cornbread recipe. Don’t feel obligated to make muffins like I did, you can bake this in an 8-inch baking dish and cut into squares if you prefer. I just like the look of muffins and they’re easier to freeze for use later….if you have any leftover.
These are also great on their own…..with butter of course!
Bacon and Cheddar Corn Bread Muffins
Makes 10 muffins or 4-6 servings if cutting up an 8 inch baking dish
4 slices of bacon
4 tablespoons unsalted butter, melted
1 cup cornmeal
3/4 cup all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large room temperature eggs, beaten
1 1/2 cups low-fat buttermilk
1/4 cup shredded cheddar cheese
Preheat the oven to 425 degrees. Spray a muffin tin with cooking spray and set aside.
In a small frying pan, cook the bacon until crisp and set aside. Reserve the bacon drippings.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt.
In a medium bowl, mix together the eggs buttermilk and butter. Pour the buttermilk mixture into the cornmeal mixture and mix together until moist. Add two tablespoons of bacon dripping and stir. Crumble the bacon and add to the batter. Add the cheese and combine thoroughly.
Divide the batter evenly into the muffin tins and bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove from the oven and cool for 5-10 minutes.