Cornbread Breakfast Muffins
 
Prep time
Cook time
Total time
 
These Cornbread Breakfast Muffins are jumbo muffins packed with bacon, cheese, scallions and an egg in the middle. It's perfect first thing in the morning!
Author:
Serves: 6 giant muffins
Ingredients
  • 2 cups fine yellow cornmeal
  • 1 cup all-purpose flour
  • 3 tablespoons granulated sugar
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon coarse salt
  • ¼ teaspoon chili powder
  • 1¼ cups buttermilk
  • 1 cup sour cream
  • 1 stick (1/2 cup) unsalted butter, melted and cooled
  • 8 large eggs
  • 6 strips crispy bacon, chopped
  • 1 cup shredded cheddar cheese
  • 1 small jalapeño, seeded and chopped
  • 4 scallions, thinly sliced
Instructions
  1. Preheat oven to 350 degrees F. Line a jumbo muffin pan with jumbo paper liners, set aside.
  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, salt, and chili powder until well combined. In a large measuring glass, whisk together the buttermilk, sour cream, butter, and 2 large eggs until smooth. Make a well in the center of the dry ingredients and pour in the wet ingredients. Fold together until just combined, being careful not to over-mix. Add the bacon, cheese, jalapeño and scallions to the batter. Fold until well incorporated.
  3. Pour a little bit of batter onto the bottom of each muffin liner. Then crack an egg into each and top with more batter to cover the eggs. Spread the batter over the top in an even layer, with a small offset spatula or butter knife. Bake until golden brown and puffed up, and a toothpick inserted in the middle comes out clean, about 20 to 25 minutes. Remove from the oven and let cool in the pan for about 10 minutes.
  4. Serve warm with hot sauce or ketchup on the side. Leftovers can be stored in the fridge for 2 days or frozen for about 3 months. Enjoy!
Notes
*Alternately you can soft boil the eggs, allow them to cool and then peel them. Place one egg into each muffin cavity and pour the batter over each soft boiled egg. Bake as directed.
Recipe by The Candid Appetite at http://www.thecandidappetite.com/cornbread-breakfast-muffins/