Maple Bacon Cranberry Cornbread Muffins
Maple syrup, crispy fried bacon, and sweetened dried cranberries make this ultra-moist cornbread extra special!
Servings 14 -16 muffins
Ingredients
- 1 1/2 c. yellow cornmeal
- 1 1/3 c. flour
- 1/2 c. sugar
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 1/2 c. buttermilk or sour milk
- 3/4 c. canned creamed corn
- 3 eggs
- 1/2 c. unsalted butter melted, slightly cooled
- 1/4 c. maple syrup
- 1 tsp. maple extract
- 1 c. dried sweetened cranberries
- 6 slices fried bacon crumbled
Instructions
- In a large bowl, combine yellow cornmeal, flour, sugar, baking powder, and baking soda, stirring them altogether.
- In a small bowl, combine buttermilk, creamed corn, eggs, butter, maple syrup, and maple extract, stirring them altogether.
- Add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
- Fold in the cranberries and bacon.
- Line regular-sized muffin cups with paper liners, and fill 2/3 full with batter.
- Bake at 400 degrees for 10-12 minutes, or until edges are golden brown.
- Remove pans to a wire rack to cool. DEVOUR!!