Diane, A Broad
August 27, 2012

Corn Muffins with Bacon and Cheddar

I have an extremely un-classy thing to compare these muffins to. Okay. Here goes.

Did you ever go to El Torito Grill? It’s this Mexican restaurant chain, mostly found on the west coast. I remember going on a lot of dates there in high school because, you know, it was high school. We had low standards and were low on pocket change.

Anyway. There was this corn cake thing that accompanied a lot of the dishes. Not cornbread, but this wet, doughy corn mash, partly whole corn kernels and partly cornbread. It was kind of sweet and I was addicted to the stuff. I would always order extra.

These muffins kind of remind me of that, except hopefully a little classed-up. They’ve got a nice balance of sweet from the corn and salty from the bacon and cheese, and are totally loaded up with crunchy corn kernels. After having been deprived of corn for most of the summer, I’ve been on a corn binge and these have been helping me. Most baked goods get doled out to neighbors and friends, but these? All six went straight in my mouth.

Corn Muffins with Bacon and Cheddar

Adapted from Dorie Greenspan.

Makes 6 muffins.


1/2 cup all-purpose flour
1/2 cup cornmeal
3 tablespoons sugar
1 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup greek yogurt
3 tablespoons unsalted butter, melted and cooled
1 large egg
about 3/4 cup corn kernels from 1 large ear of corn
3 slices of bacon, cooked and crumbled
2 ounces extra-sharp cheddar, grated


Heat the oven to 400°F (200°C). Butter 6 muffin molds in a regular-size muffin tin, or fit the molds with paper muffin cups.

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.

Whisk together the yogurt, melted butter, and egg in a separate bowl.

Pour the liquid ingredients over the dry ingredients and gently but quickly stir to blend. The batter may be lumpy and that’s fine. Gently fold in the corn kernels, crumbled bacon, and grated cheddar.

Bake for 15 to 18 minutes, or until the tops are golden and a knife inserted into the center of the muffins comes out clean. Cool briefly in the pan, then remove them to a rack to cool further.

Serve warm or at room temperature with butter for slathering.


These are best the day they’re made, but they may be tightly wrapped in plastic wrap and aluminum foil and frozen for about a month. Rewarm them in an oven before serving.

Music to cook by: Let’s Dance To Joy Division [The Wombats // A Guide to Love, Loss & Desperation]

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One response to “Corn Muffins with Bacon and Cheddar”

  1. Bacon, cheese and corn… you really can’t go wrong! These little beauties look great.

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