Fresh Corn Muffins with Bacon and Cheese


Side Dish
Fresh Corn Muffins with Bacon and Cheese

Primary Media

Yellow corn muffins stuffed with bacon and cheese in parchment cups

User Rating

3.43 out of 5 stars
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14 ratings

Recipe Data

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    Servings and Ingredients

    4 fresh ears of corn or 2 c. frozen Hy-Vee whole kernel corn, thawed
    5 slice(s) Hy-Vee bacon
    1 c. Hy-Vee flour
    1 c. yellow cornmeal
    3 tbsp. Hy-Vee granulated sugar
    2 ½ tsp. Hy-Vee baking powder
    ½ tsp. Hy-Vee baking soda
    ¾ tsp. Hy-Vee salt
    1 (8 oz) container Hy-Vee sour cream
    ¾ c. Hy-Vee skim milk
    1 Hy-Vee large egg
    2 tbsp. Hy-Vee vegetable oil
    1 c. Hy-Vee shredded cheddar cheese


    1. If using fresh corn, cut the kernels off the cobs. Cook fresh corn, covered, in small amount of boiling salted water for 4 minutes or until tender. Drain. Thawed frozen corn does not need to be cooked.
    2. Cook bacon in a skillet until crisp. Drain, reserving 1 tablespoon bacon drippings. Crumble bacon; set aside.
    3. Preheat oven to 400 degrees. Line muffin cups with parchment paper squares, a 3-inch square for mini muffins and 5-inch square for standard-size muffin cups, or spray muffin cups with nonstick cooking spray; set aside.
    4. Stir together flour, cornmeal, sugar, baking powder, baking soda and salt in a medium bowl. Whisk together sour cream, milk, egg, vegetable oil and 1 tablespoon reserved bacon drippings in a small bowl. Add sour cream mixture all at once to cornmeal mixture; stir just until moistened. Fold in corn, crumbled bacon and cheese. Spoon batter into prepared muffin cups, filling cups 2/3 full.
    5. Bake about 12 minutes for mini muffins or about 15 minutes for standard-size muffin cups or until lightly browned. Cool cakes in pans on wire racks for 5 minutes. Remove cakes from pans; cool completely on wire rack.
    6. Note: Freeze extra muffins in an airtight container for up to 3 months. Thaw and warm the cakes in a 325-degree oven for 10 minutes before serving.

    Nutrition facts


    170 Calories per serving

    Amounts Per Serving

    • Total Fat: 7g
    • Cholesterol: 30mg
    • Sodium: 330mg
    • Total Carbohydrates: 20g
    • Protein: 5g

    Daily Values

    Vitamin A 4%
    Vitamin C 2%
    Iron 4%
    Calcium 10%

    Recipe Source:

    Hy-Vee Seasons Summer 2010.