Cornbread Herb Muffins are a delicious combination of corn, peppered bacon, cheddar cheese, and chives. These muffins are savory, full of flavor, and easy to make gluten-free.
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Today was super cold in our neck-of-the-woods so I hunkered down and relaxed. At one point I had the urge to bake something, so I looked in my pantry and refrigerator to see what I 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 Cornbread Herb Muffins was being born!
The first step is to add all of the dry ingredients into a mixing bowl and gently stir the ingredients together. Next, add the liquid ingredients, the cheese, onion, chives, oregano, and bacon. Stir together just until blended (do not over-stir).
Next, fill a well-greased mini muffin pan and bake them at 400 degrees F for approximately 20 – 25 minutes. One recipe yields 24 mini muffins or 12 regular-size muffins.
As the muffins began to bake the most delicious aroma filled my home. Needless to say… it was heavenly 🙂
Be sure to use bacon that is gluten-free if you are on a gluten-free diet. 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.
Cornbread Herb Muffins can be made both as mini muffins or regular-sized muffins.
I like to serve muffins with butter and a bowl of steaming hot vegetable soup. It’s a perfect meal on a cold winter’s night!
*Full Disclosure: I am allergic to some of the ingredients in this recipe, therefore I gifted these muffins to family members.
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