Best 4 Bacon Pimiento Cheese Corn Muffins Recipes
Indulge in a delightful culinary experience with our irresistible Bacon Pimiento Cheese Corn Muffins! These savory muffins are a perfect blend of flavors and textures, featuring crispy bacon, creamy pimiento cheese, and sweet corn, all enveloped in a fluffy and golden cornbread batter.
Savor the smoky and salty notes of bacon, the tangy and cheesy goodness of pimiento cheese, and the sweet crunch of corn in every bite. These muffins are not only incredibly delicious but also incredibly versatile. Enjoy them as a hearty breakfast or brunch, a satisfying lunch or dinner side, or even as a delectable snack.
Our collection of recipes offers a variety of options to suit your preferences. Choose from classic Bacon Pimiento Cheese Corn Muffins, kicked-up Jalapeño Bacon Pimiento Cheese Corn Muffins for a spicy twist, or wholesome Zucchini Bacon Pimiento Cheese Corn Muffins for a veggie-packed twist.
Each recipe is carefully crafted with step-by-step instructions and helpful tips to ensure success. Whether you're a seasoned baker or a novice in the kitchen, you'll find everything you need to create these delightful muffins in the comfort of your own home. So, gather your ingredients, preheat your oven, and let's embark on a delicious journey!
PIMENTO CHEESE-STUFFED CORN MUFFINS
Freshly baked corn muffins and pimento cheese are hallmarks of the South. But instead of slathering our muffins with the creamy-sharp spread, we decided to stuff them with it. The cheesy center is a welcome surprise.
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Stir together the Cheddar, cream cheese, pimentos, onion, cayenne, 1/2 teaspoon salt and several grinds of pepper in a mixing bowl until combined and creamy. Divide the cheese mixture into 12 heaping tablespoons and shape into balls. Chill the balls until firm and cold, about 20 minutes.
- Preheat the oven to 375 degrees F. Coat a 12-cup muffin tin with cooking spray.
- Whisk together the cornmeal, flour, sugar, baking powder and 1/2 teaspoon salt in a medium bowl. Whisk together the buttermilk, butter and beaten egg and yolk in another medium bowl. Fold the egg mixture into the cornmeal mixture using a rubber spatula, mixing until a slightly lumpy batter just comes together.
- Fill each prepared muffin tin cup about halfway full with some of the batter. Put a chilled cheese ball in each muffin cup, pushing down slightly so the batter swells up around the cheese. Top evenly with the remaining batter (each cheese ball will be completely covered) and dust lightly with cayenne. Bake until golden, about 15 minutes.
CORN MUFFINS WITH BACON BITS AND CHEDDAR CHEESE
Provided by Rachael Ray : Food Network
Categories side-dish
Time 36m
Yield 6 to 8 muffins depending on tin size
Number Of Ingredients 6
Steps:
- Preheat oven to muffin mix package directions.
- Drizzle a little extra-virgin olive oil into a small skillet and place over medium-high heat. Add bacon to hot pan and crisp, 5 to 6 minutes. Remove from pan and drain on a paper towel. Set aside.
- Prepare the muffin mix and muffin tin to package directions. Stir in paprika, chives, chopped cheese and crisp bacon bits. Fill muffin tins and bake until golden brown.
BACON CHEESE MUFFINS
The first time I made these muffins, my husband thought he'd gone to heaven! I found the recipe in an old cookbook and added more spices for a little extra zip.
Provided by Taste of Home
Time 25m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first eight ingredients. In a another bowl, beat the egg, milk and oil. Stir into dry ingredients just until moistened. , Fill greased muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.
Nutrition Facts :
PIMENTO CORN MUFFINS
Categories Bread Dairy Egg Pepper Side Bake Easter Vegetarian Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 12 muffins
Number Of Ingredients 11
Steps:
- Put oven rack in middle position and preheat oven to 425°F. Generously butter muffin cups.
- Whisk together cornmeal, flour, baking powder, baking soda, and salt in a bowl.
- Whisk together eggs, buttermilk, and butter (1/2 stick) in another bowl, then stir into flour mixture along with pimentos until just combined.
- Divide batter among muffin cups (about 1/3 cup each) and bake until a wooden pick inserted in center of a muffin comes out clean, about 12 minutes. Turn out muffins onto a rack and cool to warm.
Tips:
- For a smoky flavor, use smoked bacon.
- To make the muffins even cheesier, add an extra 1/2 cup of shredded cheddar cheese.
- If you don't have pimiento cheese, you can substitute 1/2 cup of shredded cheddar cheese and 1/4 cup of diced pimentos.
- To make the muffins gluten-free, use gluten-free cornmeal and gluten-free flour.
- For a sweeter muffin, add 1/2 cup of sugar to the batter.
- For a spicy muffin, add 1/2 teaspoon of cayenne pepper to the batter.
- To make the muffins ahead of time, bake them according to the recipe instructions and then let them cool completely. Store the muffins in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 2 months.
- To reheat the muffins, preheat your oven to 350 degrees Fahrenheit. Place the muffins on a baking sheet and bake for 10-12 minutes, or until they are warmed through.
Conclusion:
These Bacon Pimiento Cheese Corn Muffins are a delicious and easy-to-make snack or side dish. They are perfect for potlucks, picnics, or any other gathering. With their savory flavor and cheesy texture, these muffins are sure to be a hit with everyone who tries them.
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