Sweet "Surprise Corn" Bread Muffins

May 15, 2014
0 Stars
Author Notes

The perfect bread to accompany any summer barbecue. Moist cornbread muffins with the added surprise of creamed corn, bacon, and scallions inside. —Colleen Delawder

  • Makes 3 dozen
  • Creamed Corn with Bacon and Scallions
  • 6 ears of corn
  • 1 tablespoon butter
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground chipotle chile
  • 3 strips thick-cut bacon, finely diced
  • 1 bunch chopped scallion greens
  • 1/2 cup heavy whipping cream
  • Cornbread Batter
  • 1 cup yellow cornmeal
  • 3 cups all-purpose flour
  • 1 1/3 cups granulated sugar
  • 2 tablespoons baking powder
  • 1 teaspoon kosher salt
  • 2/3 cup canola oil
  • 1/3 cup unsalted butter, melted
  • 2 tablespoons honey
  • 4 eggs, lightly beaten
  • 2 cups milk
  • 1/2 cup heavy whipping cream
In This Recipe
  1. Creamed Corn with Bacon and Scallions
  2. Cut the corn kernels off of each corncob; set aside in a large bowl.
  3. Melt butter in a saute pan, over medium-high heat.
  4. Add corn, and then sauté for 5 minutes.
  5. Add bacon and seasonings, and then sauté for 5 minutes.
  6. Add heavy cream and scallions, and then sauté for 5 minutes.
  1. Cornbread Batter
  2. Preheat oven to 350 degrees.
  3. Line cupcake tins with paper liners; set aside.
  4. In a large mixing bowl, stir together the cornmeal, flour, sugar, baking powder, and salt.
  5. Pour the oil, butter, honey, eggs, milk, and cream into the dry ingredients; stir just until moistened.
  6. With a spatula, fold in the creamed corn with bacon and scallions, making sure not to over mix.
  7. Pour the batter into the paper lined cupcake tins and bake for 20 minutes, or until the muffins are golden brown and start to show cracks.

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