Loaded Corn Muffins with Bacon, Cheddar & Scallions

Ingredients - makes 24 loaded corn muffins

• ⅓ cup all-purpose flour

• ⅓ cup cornmeal

• 1 teaspoon baking powder

• 4 teaspoons granulated sugar

• ½ cup creamed corn

• ¼ cup sour cream

• 1 large egg, beaten

• ½ cup corn kernels (fresh, canned, or frozen & thawed)

• ½ cup shredded cheddar cheese

• ¼ cup cooked bacon, chopped

• 3 scallions, thinly sliced

Instructions

1. Preheat oven to 350°F (175°C). Lightly grease or line a standard 12-cup muffin tin.

2. Mix dry ingredients: In a medium bowl, whisk together flour, cornmeal, baking powder, and sugar. Set aside.

3. Mix wet ingredients: In a large bowl, combine creamed corn, sour cream, and beaten egg until smooth.

4. Combine: Add dry ingredients to the wet mixture and stir just until combined (do not overmix).

5. Fold in mix-ins: Gently fold in corn kernels, cheddar cheese, bacon, and scallions.

6. Fill muffin tin: Divide batter evenly among prepared muffin cups (each about ¾ full).

7. Bake: Bake for 18–23 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

8. Cool & serve: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Tips & Variations

• Serve topped with a dollop of sour cream and garnished with sliced scallions.

• Swap cheddar for pepper jack if you want a spicy kick.

• These freeze well! Wrap individually and reheat in the oven or microwave.

  
  

  Click here to shop for all the recipe ingredients in one spot.

  recipe by Kayla Nowacki

  

  Loaded Corn Muffins at our Endless Summer Party 2025