Cornbread Herb Muffins – the combination of smokehouse peppered bacon, along with cheddar cheese and chives make these muffins savory and full of flavor.
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Today was super cold in our neck-of-the-woods so my husband and I hunkered down and relaxed. At one point I had the urge to bake something, so I looked in my pantry/refrigerator to see what we had on hand. Among canned goods, pasta noodles, cereal, etc… I found half a container of cornmeal, a little leftover smokehouse peppered bacon, half a bag of shredded cheddar cheese and some chives and parsley. Perfect! A batch of savory herb cornbread muffins was being born!
My first step was to add all of the dry ingredients into my mixing bowl and gently mixing the ingredients together. Next, I added the liquid ingredients, the cheese, onion, chives, oregano, and bacon. The ingredients were stirred together just until blended. Next, I filled well-greased muffin wells 2/3 full and baked them at 400 degrees F for approximately 20 – 25 minutes, or until golden brown. Yields 12 regular size muffins.
As the muffins began to bake, a delicious aroma began to fill our home. Needless to say… it was heavenly 🙂
If you have ever eaten Smokehouse Peppered City Bacon you know that it’s something special. It has quickly become my husband’s all-time favorite bacon.
Be sure to use bacon that is gluten free if you are on a gluten-free diet. A customer service representative said that Burgers’ Smokehouse Peppered Country Bacon is not guaranteed to be gluten-free due to potential cross-contamination during the packaging process.
Many cured types of meat, although considered to be gluten-free themselves, become cross-contaminated during packaging. Be sure to read the labels and contact the manufacturing company if in doubt.
Whenever I create a recipe I ask my husband for his honest opinion. He has great taste and is somewhat of a food connoisseur, so I always ask him to critique my recipes. After he tasted and savored several bites, he stated that he would not change a thing.
Cornbread Herb Muffins are great for regular sized muffins too.
Linda Wiseman
Yields 12 muffins
15 minPrep Time
25 minCook Time
40 minTotal Time
Save RecipeIngredients
- 1/2 cup cornmeal
- 1 cup flour
- 1/2 tsp salt
- 1/2 cup sugar
- 1 tbsp baking powder
- 2 tbsp chives, fresh
- 2 tbsp onion
- 1 Dash oregano, dried
- 2 tbsp parsley, fresh
- 2 tbsp Burger's smokehouse peppered country bacon
- 1/2 cup butter, softened
- 2 eggs
- 1/2 cup milk
- 1/2 cup cheddar cheese
Instructions
- In a mixing bowl combine cornmeal, flour, salt, sugar and baking powder.
- Gently mix in chives, onion, oregano, parsley and bacon.
- In a separate mixing bowl combine butter, eggs, and milk; fold in cheddar cheese.
- Stir dry ingredients into wet ingredients; stir just until blended. Do not over blend.
- Fill well-greased muffin wells 2/3 full.
- Bake in preheated oven at 400 degrees F for approximately 20 - 25 minutes, or until golden brown.
I like to serve muffins with a pad of real butter and bowls of steaming hot vegetable soup. It was a perfect meal for a cold winter’s night.
These muffins would pair well with many different kinds of soups, stews, and meat dishes.
Enjoy!
Linda
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