~ MY BACON & SOUR CREAM CORN MUFFINS ~
Even though it's hot as the dickens, out...my boy begged for these muffins...so, since spoil is my middle name...he got what he wanted. They won't last the day...LOL As he says, they're great with a drizzle of honey! :) Enjoy!
Provided by Cassie *
Categories Other Side Dishes
Time 25m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 425 degree F. Spray a 12 count muffin tin with non stick cooking spray or grease. ( I use my silicone cups, they pop right out .) Stir together in a small bowl, the flour, corn meal, baking powder, salt and sugar.
- 2. In another bowl, whisk together the milk, sour cream, bacon drippings and egg.
- 3. Pour the wet mix and bacon into the dry ingredients and stir, just until blended.
- 4. Fill cups 2/3 the way full and bake for 15 minutes or until pick comes out clean.
- 5. I brush each with butter and serve with honey. My family just loves these muffins.
CHEESY CORN MUFFINS
When the aroma of these muffins fills the house, my family's eager to be called to the dinner table for the first mouthwatering taste.-Joyce Hunsberger, Quakertown, Pennsylvania
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 5
Steps:
- In a small skillet, saute onion in butter until tender; set aside. Prepare muffin mixes according to package directions; fold in the onion. Fill greased or paper-lined muffin cups two-thirds full. Combine sour cream and cheese; drop by rounded teaspoonfuls onto each muffin. Bake at 400° for 15-20 minutes or until muffins test done. Cool in pan for 5 minutes before removing to a wire rack.
Nutrition Facts :
CREAMED CORN BACON CORNBREAD
Super easy, very yummy and such a rich corn flavor. Serve with plain butter or sweet honey butter. This cornbread pairs nicely with any bean soup including chili as well as any casserole with corn. These are also great as muffins !
Provided by Maggie M
Categories Savory Breads
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350.
- 2. Mix all ingredients together and pour into greased 9×13 baking dish. Bake for 35 minutes or until lightly brown.
- 3. NOTE: You can use fresh corn in place of the creamed corn. Use 8 oz of corn and add a couple tablespoons milk to replace the liquid from the creamed corn. Alternately you could take some of your corn and run through the food processor or blender to "cream" it.
CORN WITH SOUR CREAM AND BACON
This is a recipe from my mother. I never thought corn could taste so different. The sour cream makes it luscious!
Provided by Kathy
Categories Corn
Time 25m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cook onion in butter until soft; blend in flour and salt.
- Add sour cream gradually, stirring to keep smooth.
- Heat to boiling; add corn; cook until heated through.
- Fold in 1/2 crumbled bacon.
- Turn into serving dish, garnish with remaining bacon and parsley.
SOUR CREAM CORN
Make and share this Sour Cream Corn recipe from Food.com.
Provided by Dancer
Categories Pork
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Remove husks and silks from corn, rinse ears.
- Cut kernels from corn to measure 2 cups.
- Fry bacon; drain and crumble.
- Set aside.
- Saute onion in butter; blend in flour, salt and pepper.
- Gradually add sour cream, stirring until mixture is smooth.
- Heat just to boiling; add corn, and heat thoroughly (about 5 minutes).
- Fold in half of bacon.
- Spoon into a greased 1 quart casserole; top with parsley and remaining bacon.
- Bake at 350 degrees for 25 to 30 minutes.
CORN MUFFINS
Corn's natural sweetness lets these simple muffins veer in to sweet or savory territory with ease.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 12
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Butter a standard muffin tin. Combine cornmeal, flour, baking powder, baking soda, and salt in a large bowl; whisk to combine.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until mixture is light and fluffy. Add egg; beat until it is fully incorporated. Add vanilla. Add flour mixture and sour cream in four alternating batches, starting with the flour; beat until mixture is just combined.
- Spoon 1/4 cup batter into each prepared cup. Bake until tops are nicely golden, 15 to 17 minutes. Remove from oven; let cool in pan 15 to 20 minutes before transferring to a wire rack. Serve warm or at room temperature.
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