May 31, 2017

Bacon and Cheese

Cornbread Muffins

1 box Jiffy Corn Muffin Mix
1/3 c Milk
1 large Egg
1/3 c Shredded Parmesan Cheese
1/2 c frozen Sweet Corn
6 strips Bacon, cooked and chopped
1/2 c Shredded Cheddar Cheese
Preheat oven to 400 degrees. Line a muffin tin with paper liners. Combine corn muffin mix, egg, milk, corn, and parmesan cheese. Mix well. Divide batter among prepared muffin cups to fill each half full. Mix cheddar cheese and chopped bacon. Sprinkle over muffins. Bake 15-20 min or until a toothpick inserted into center comes out clean. The cornbread batter can also be poured into a 9x11 casserole dish and baked. Goes well with honey or maple syrup on the side.