With family roots, hailing from as far away as Mexico, the Philippines and even Sweden, Cattlemanās Pit Master Christian Huerta, born in San Diego, California, but who now makes...
Meet Christian Huerta, Cattleman’s Pit Master
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Great Recipes
To Cook And Enjoy In Your Own Home
Servings
12 Muffins
Ready In:
30 Minutes
Prep Time:
15 Minutes
Good For:
Barbecue, Breakfast, Snacks
Corn Muffins with Bacon and Onions
Ingredients
1/2 cup Ā Granulated Sugar
3 tablespoons Ā Salted Butter, Softened
1 teaspoon Ā Salt
1 Ā extra large Ā Egg
3/4 cup Ā Milk
1 1/2 cup Ā All Purpose Flour
1 tablespoon Ā Baking Powder
1/2 cup Ā Yellow Corn Meal
5 strips Ā Ā Bacon, Minced
3/4 cup Ā White Onion, Chopped
1 tablespoon Ā Dry Parsley Flakes
Step 1
SautƩ bacon until crisp, then add onion and sautƩ with the bacon until the onion is softened (Approximately 2 to 3 minutes)
Step 2
Strain off the excess bacon grease then reserve the bacon and onion mixture for addition to the batter later.
Step 3
In a mixing machine with a paddle attachment, mix together the sugar, softened butter and salt together for 3 to 5 minutes or until it is a smooth paste.
Step 4
Add the egg and mix for 3 to 5 minutes on medium speed until the mixture looks creamy.
Step 5
Add the milk, flour, baking powder and corn meal and mix on medium speed for 1 minute.
Step 6
Scrape down the bowl then add the corn, bacon & onion mixture, and the dry parsley flakes. Mix for 1 minute on low speed.
Step 7
Lightly spray NON-STICK muffin tins with a non-stick vegetable spray and fill each muffin cavity 3/4 full with the batter
Step 8
Bake in a 350 F oven approximately 15 minutes or until a toothpick inserted in the middle of the muffin comes out clean. As done with a cake batter.
Step 1
SautƩ bacon until crisp, then add onion and sautƩ with the bacon until the onion is softened (Approximately 2 to 3 minutes)
Step 2
Strain off the excess bacon grease then reserve the bacon and onion mixture for addition to the batter later.
Step 3
In a mixing machine with a paddle attachment, mix together the sugar, softened butter and salt together for 3 to 5 minutes or until it is a smooth paste.
Step 4
Add the egg and mix for 3 to 5 minutes on medium speed until the mixture looks creamy.
Step 5
Add the milk, flour, baking powder and corn meal and mix on medium speed for 1 minute.
Step 6
Scrape down the bowl then add the corn, bacon & onion mixture, and the dry parsley flakes. Mix for 1 minute on low speed.
Step 7
Lightly spray NON-STICK muffin tins with a non-stick vegetable spray and fill each muffin cavity 3/4 full with the batter
Step 8
Bake in a 350 F oven approximately 15 minutes or until a toothpick inserted in the middle of the muffin comes out clean. As done with a cake batter.
A Little Story About This Dish…
This corn muffin recipe can be used as a corn bread (baked in a pan), or, as shown here, in muffin tins.
The addition of whole kernel corn, bacon and onion adds additional interest and flavor but feel free to also add some shredded cheddar cheese, or minced jalapeƱo peppers for an additional “kick”!
Feel free to make extra! These muffins freeze well in a zip-lock storage bags and can also be successfully stored in your fridge and reheat nicely in a microwave oven with just a few seconds of heat.
Key Ingredients:
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