Bacon cornbread muffins
Makes: 12
Prep time: 25 minsTotal time: 
Recipe photograph by Ant Duncan
Bacon cornbread muffins
Flavoured with smoky bacon, sweetcorn, cheddar and spring onions, these savoury muffins are perfect for picnics and lunchboxes. Alternatively, store a batch in the freezer and warm through in the oven to accompany chillies, soups and breakfast eggs
Makes: 12
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
210Kcal
Fat
11gr
Saturates
5gr
Carbs
21gr
Sugars
7gr
Fibre
1gr
Protein
6gr
Salt
0.9gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 75g salted butter, plus extra to serve (optional)
- 1 tsp oil, plus extra to grease (optional)
- 1 x 160g pack smoked pancetta or bacon lardons
- 100g fine cornmeal
- 100g plain flour
- 2 tsp baking powder
- 1 tsp caster sugar
- 60g mature cheddar, grated
- 1 x 198g tin sweetcorn, drained
- 3 spring onions, chopped
- 2 medium eggs
- 1 x 300ml pot buttermilk
Step by step
Get Ahead
Enjoy on the day of baking, or warm through in a low oven if you’re eating them on subsequent days. The muffins also freeze well; defrost before reheating.
- Preheat the oven to 200°C, fan 180°C, gas 6. Melt the butter over a low heat, then set aside to cool. Heat 1 teaspoon of oil in a frying pan. Fry the pancetta or bacon lardons for about 8 minutes over a medium-high heat until crisp and golden. Set aside on a kitchen paper-lined plate to cool.
- Line a 12-hole muffin tin with silicone cases or brush lightly with oil to grease.
- In a large bowl, combine the cornmeal, plain flour, baking powder and sugar. Mix through the grated cheddar, crispy bacon, sweetcorn and spring onions.
- In a jug, whisk together the cooled butter, eggs and buttermilk with some black pepper until smooth then stir through the dry ingredients until combined.
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Divide the mixture between the muffin holes (the tins will be quite full but they shouldn’t overflow in the oven) and bake for 18-20 minutes until golden and cooked through; a skewer inserted into the centre should come out clean. Serve warm, or cool to room temperature. Enjoy spread with butter, if you wish.Make it gluten freeSimply swap in gluten- free plain flour, and check your baking powder is also gluten-free.
