Loaded Cornbread Muffins

This is a super yummy cornbread recipe from Joelen of Chicago.

• Ready In: 25 mins
• Serves: 24
• Yields: 24 muffins

Ingredients

• 6  tablespoons unsalted butter, melted
• 1 1⁄2 cups heavy whipping cream
• 2  large eggs
• 1 3⁄4 cups all-purpose flour
• 3⁄4 cup cornmeal
• 1⁄2 cup sugar
• 1  tablespoon baking powder
• 1⁄4 teaspoon coarse sea salt

• Add in

• 1⁄4 cup  canned  sweet corn, drained
• 1⁄4 cup bacon, crumbled
• 1⁄4 cup extra-sharp cheddar cheese
• 1  bunch green onion, thinly sliced

Directions

1. Preheat oven to 350 degrees fahrenheit. Grease 24 standard muffin cups or line with muffin wrappers and set aside.
2. Add all ingredients except the add in ingredients into bowl of a stand mixer, using paddle attachment. Mix at medium speed until ingredients are combined and not lumpy. Stir the remaining add in ingredients until combined.
3. Using a large-sized scoop, fill the muffin cups about 2/3 full with the batter (one scoop of batter per muffin tin). Bake muffins in preheated oven for 12 to 15 minutes or until light brown.