Sweet and savory corn muffins that are ready in a synch. Every time I bake corn muffins, it reminds me of summer. And in this mid-February dreary New Jersey weather, I can use a taste of it. I have a permanent chill in my bones from December through March.
Your kitchen will smell heavenly with all the crispy bacon.
Just when I convince myself that it’s OK to drop everything and move to a warmer state, spring wakes up with blooming daffodils… and… and… I end up falling in love with New Jersey’s four seasons all over again.
I love seeing the neon green buds on trees, complemented by sprouting flowers and scurrying animals. It’s amazing that all this life can survive an icy, dark winter. These corn muffins are a nod to summer, please come soon!
- 4 slices turkey bacon, chopped
- 3/4 cup cornmeal
- 1/4 cup flour
- 1 tablespoon baking powder
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 2 large eggs
- 2 tablespoons honey
- 3/4 cup milk
- 1 stick butter, melted and cooled
- Preheat oven to 350 degrees. Spray muffin pan with non-stick spray or plop in the muffin liners.
- In a medium pan, cook the turkey bacon until browned. Set aside.
- Whisk the cornmeal, flour, baking powder, sugar and salt together.
- In a separate bowl, scramble the eggs and add the honey and milk. Then add the COOLED melted butter (important! you don’t want cooked eggs!) and bacon.
- Add the wet ingredients to the dry. Mix until just blended, no more. It’s okay if there are a few lumps.
- Bake 17-20 minutes or until golden.
- Reheating tip: Wrap muffin(s) in foil and place in 350 degree oven for 5-10 minutes.