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Corn bread is frequently on the dinner table at our house and my boys love to snack on the leftovers. When I baked these little corn bread muffins and added bacon and cheese, there were no leftovers! They absolutely loved them.
Corn bread goes with any meal, from fried catfish to pinto beans, chili or classic pot roast. Speaking of chili, I have a kickin’ chili recipe for you later in the week.
I generally make corn bread in a cast iron skillet but on occasion I change it up and make mini muffins. Perfect for kids and mini anything is just more fun!
Did you know that there is a National Corn Bread Festival & Cookoff? I love cornbread and I bet this would be a really fun event!
Bacon Cheese Corn Bread Bites
- 1/2 cup cornmeal
- 1/2 cup all purpose flour
- 2 teaspoons baking powder
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/2 cup shredded cheese (cheddar or Colby-jack)
- 2 green onions, chopped
- 1/2 cup milk
- 1 egg
- 1 tablespoons butter, melted
- 4 slices bacon, cooked and crumbled
- non-stick cooking spray
Preheat oven to 400 degrees.
In a large mixing bowl, combine cornmeal, flour, baking powder, sugar and salt. Stir in cheese and green onions. Add milk, egg, and melted butter. Fold in bacon.
Spray mini-muffin tin with non-stick cooking spray.
Scoop or spoon into coated muffin tin about 3/4 full. (I used my small cookie scoop.)
Bake for 8-10 minutes or until muffins are cooked through and browned around the edges.
Yield: 20 mini-muffins