Loaded Cornbread 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 ⓘ
Instructions
- Preheat oven to 350 degrees fahrenheit. Grease 24 standard muffin cups or line with muffin wrappers and set aside.
- 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.
- 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.
Nutrition & Diet Analysis (per serving)
854
kcal
43% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).