Even though the temps are pretty warm here, I’m in full-on soup mode. I’ve just been in the mood for a bowl of soup for lunch or a quick dinner. Soup makes my life for many reasons… it’s easy to pack ’em with veggies. creates lots of leftovers that I can freeze for another week. one pot clean up. a full meal in a bowl. comfort food or light and refreshing.
Every good soup needs a corn muffin or one of Jackie’s popovers. I’m a fan of center-cut bacon, remember my Bacon Quinoa Chili? And because cheese makes everything yummier, I combined the two into this corn muffin… it’s a southern thing, y’all. {said in my finest fake Southern accent}.
One of Eric’s favorite foods is cornbread, in fact he complains a lot that I never make it for him so he orders it any chance he gets at a restaurant, and then will ask me “why don’t you ever make these for me?” with the sweetest pouty face.
I’m not usually into cornbread because it’s often too dry and crumbly. Hence the bacon and cheddar to prevent boring cornbread and crumbliness.
So get excited honey, I made you a batch of corn muffins… southern style.
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Southern Cheddar Corn Muffins
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 12 muffins 1x
Print Recipe
Pin RecipeIngredients
- 1 cup gluten free flour
- 1 cup corn meal
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 tablespoon honey
- 1/4 cup coconut oil
- 1 egg
- 1 cup buttermilk
- 1 teaspoon minced garlic
- 4 slices cooked center cut bacon
- 1 cup shredded cheddar cheese
- 1/2 cup corn
Instructions
- Preheat oven to 350 degrees F, and prepare 12 cup muffin tin with cooking spray.
- In large bowl, whisk together flour, corn meal, baking powder, baking soda, and sea salt.
- In separate bowl, whisk together honey, coconut oil, egg, buttermilk, and garlic.
- Pour wet ingredients into dry ingredients and stir just until combined.
- Fold in bacon, cheddar and corn.
- Spoon batter into muffin cups.
- Bake 15-18 minutes until toothpick inserted in center is clean.
- Cool for 5 minutes on wire rack.
Nutrition
- Serving Size: 1 muffin
- Calories: 194
- Sugar: 3g
- Sodium: 448mg
- Fat: 10g
- Saturated Fat: 7g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 32mg
Hi I’m Kristina LaRue, RD (registered dietitian nutritionist), Peloton addict and mama to two active and hungry boys. On Love & Zest, you’ll find healthy-ish recipes that fuel the whole family. I’m all about veggie-filled breakfast, meal prep recipes, healthier sweets, and easy weeknight dinners made in the Instant Pot or sheet pan.
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I think corn bread can be kind of dry too, but it looks like you’ve cracked the code on making it just about perfect. I look forward to making this the next time I make my famous steak tip chili. It just cries out for cornbread.
★★★★★
Thanks for sharing Candace! Of course it’s better with Cabot cheese!! (I used white oak cheddar in this recipe)