~ My Bacon & Sour Cream Corn Muffins ~

Cassie *


Even though it's hot as the dickens, out...my boy begged for these muffins...so, since spoil is my middle name...he got what he wanted. They won't last the day...LOL

As he says, they're great with a drizzle of honey! :)



★★★★★ 1 vote

10 Min
15 Min


  • 4 - 5 slice
    bacon, fried crisp - drain and chop
  • 1 c
    corn meal ( yellow )
  • 1 c
  • 1 1/2 - 2 Tbsp
    sugar - if you like them a little sweet add both tablespoons
  • 3/4 tsp
  • 3 Tbsp
    bacon drippings
  • 1 Tbsp
    baking powder
  • 1/2 c
    each - milk & sour cream
  • 1

How to Make ~ My Bacon & Sour Cream Corn Muffins ~


  1. Preheat oven to 425 degree F.

    Spray a 12 count muffin tin with non stick cooking spray or grease. ( I use my silicone cups, they pop right out .)

    Stir together in a small bowl, the flour, corn meal, baking powder, salt and sugar.
  2. In another bowl, whisk together the milk, sour cream, bacon drippings and egg.
  3. Pour the wet mix and bacon into the dry ingredients and stir, just until blended.
  4. Fill cups 2/3 the way full and bake for 15 minutes or until pick comes out clean.
  5. I brush each with butter and serve with honey. My family just loves these muffins.

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About ~ My Bacon & Sour Cream Corn Muffins ~

Main Ingredient: Rice/Grains
Regional Style: American
Other Tag: Quick & Easy

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