When I was little we would go to my grandmother’s house during the summer – she lived near the ocean, where we would spend our days. She was an excellent cook, but like all good grandmothers, she wanted her grandchildren to be happy, and always asked us what we wanted for breakfast and lunch. Of course my sister and I would always choose the same things – and it was because we hardly got these at our house. We asked for Jiffy Corn Muffins for breakfast, and Kraft Macaroni and Cheese for lunch. We ate these treats every day – and never got sick of them. In fact, even today, I often crave a good box of Jiffy Corn Muffins – it is a blast from the past for me to sink my teeth into those sweet little morsels. Although, over the years, I have discovered that homemade corn muffins can actually taste even better. I know, can you believe it? It’s all about bacon…and seriously, what doesn’t taste better with bacon?
This reminds me of another story – and then I promise to get back to these corn muffins. Years ago my husband’s parents took us to Napa Valley for the weekend, and we stayed at this beautiful B&B in Yountville – this was when Yountville barely existed, and I swear this B&B may have been the only thing in this town. We woke up to the wonderful smell of bacon – it was incredible. It got us right up out of the comfortable bed, all dressed – and downstairs for breakfast. When they told us what was on the menu – we asked where the bacon was? They laughed – that was just to get people up – they weren’t serving it. ARE YOU FREAKING KIDDING ME???? We were besides ourselves, and the rest of the trip we were craving bacon.
So – what does these two stories have in common? This recipe that I found in Cooking Light. This recipe that combines a wonderful corn muffin with the perfect taste of bacon - and add a little onion and cheddar, then you have really have yourself a party in your mouth. These are the perfect side dish to chili, soup or just about anything you serve for dinner. Remember, everything is better with bacon – that is if you actually get to eat it…
- 2 slices bacon
- 3/4 cup chopped onion
- 1 1/4 cups fat-free buttermilk
- 1/4 cup olive oil
- 1 large egg, lightly beaten
- 4.5 ounces all-purpose flour (about 1 cup)
- 3/4 cup yellow cornmeal
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/8 teaspoon ground red pepper
- 2 ounces shredded sharp cheddar cheese (about 1/2 cup)
- Cooking spray
Cook bacon in a skillet over medium heat. Remove bacon, reserving drippings in pan. Drain bacon; crumble. Increase heat to medium-high. Add onion to drippings in pan; sauté 5 minutes.
Preheat oven to 400°.
Combine buttermilk, olive oil, and egg.
Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through pepper) in a bowl, stirring well with a whisk. Make a well in center of flour mixture. Add milk mixture; stir just until moist.
Stir in bacon, onion, and cheese. Spoon into 12 muffin cups coated with cooking spray.
Bake at 400° for 13 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Remove muffins from tins; cool on a wire rack.
For a printer-friendly version of this recipe, please click here: Bacon, Onion, and Cheddar Corn Muffins