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    You are in: Home / Recipes / Corn Muffins With Bacon and Cheddar (America's Test Kitchen) Recipe
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    Corn Muffins With Bacon and Cheddar (America's Test Kitchen)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    45 mins

    20 mins

    ratherbeswimmin''s Note:

    America's Test Kitchen

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    Ingredients:

    Yield:

    muffins

    Units: US | Metric

    Directions:

    1. 1
      Adjust oven rack to the middle position and preheat oven to 400°.
    2. 2
      Grease a 12-cup muffin tin.
    3. 3
      Fry the bacon in a small skillet over med-high heat until crisp, about 5 minutes.
    4. 4
      Stir in the scallions, salt, and pepper; cook until the scallions are heated through, about 1 minute.
    5. 5
      Transfer the mixture to a paper-towel lined plate; let cool.
    6. 6
      In a bowl, whisk the flour, cornmeal, baking powder, baking soda, and salt together.
    7. 7
      In another bowl, whisk the sour cream, milk, sugar, melted butter, and eggs together until combined.
    8. 8
      Gently fold the sour cream mixture into the flour mixture with a rubber spatula until just combined (do not overmix).
    9. 9
      Gently fold in the bacon mixture and 1 1/2 cups of cheddar cheese.
    10. 10
      Using a greased 1/3 cup measure, portion the batter into each muffin cup.
    11. 11
      Sprinkle the remaining 1/2 cup cheddar over the tops of the muffins.
    12. 12
      Bake until golden brown and a pick comes out with just a few crumbs attached, 15-20 minutes, rotating the pan halfway through the baking.
    13. 13
      Let the muffins cool in the pan for 5 minutes, the turn out onto a wire rack and let cool for 10 minutes before serving.

    Browse Our Top Muffins Recipes

    Ratings & Reviews:

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    Nutritional Facts for Corn Muffins With Bacon and Cheddar (America's Test Kitchen)

    Serving Size: 1 (1398 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 339.2
     
    Calories from Fat 166
    49%
    Total Fat 18.5 g
    28%
    Saturated Fat 11.0 g
    55%
    Cholesterol 79.7 mg
    26%
    Sodium 447.9 mg
    18%
    Total Carbohydrate 34.3 g
    11%
    Dietary Fiber 1.6 g
    6%
    Sugars 9.8 g
    39%
    Protein 9.6 g
    19%

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