Mini Cornbread Muffins

Mini Cornbread Muffins


1 cup all-purpose flour
1 cup yellow cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
2 large eggs (96 g)
3/4 cup sour cream
1/2 cup whole milk
1/2 cup sugar
1/2 cup butter (melted)
1 cup cooked bacon (crumbled, about 16 slices)
1/2 cup sliced green onions (thinly)
1 3/4 cups shredded sharp cheddar cheese (divided)


1Preheat convection oven to 400°F convection (or 375°F for standard oven). Coat 12-cavity muffin pan with nonstick pan spray.
2Add flour, cornmeal, baking powder, baking soda and salt to bowl of KitchenAid® Artisan Mini-stand Mixer. Attach bowl and Wire Whip to mixer. Turn to Speed 1 and mix 1 minute or until combined.
3Mix eggs, sour cream, milk, sugar and butter in separate bowl until combined.
4Add egg mixture to flour mixture. Turn to Speed 2 and mix 45 to 60 seconds or just until combined. Do not over mix. Add bacon, onions, and 1 1/2 cups cheese. Turn to Speed 2 and mix just until combined.Spoon mixture evenly into prepared pan, filling each cavity with about 1/3 cup batter. Sprinkle with remaining cheese.
5Bake 15 to 20 minutes or until golden brown and toothpick inserted in centers comes out clean. Cool in pan 5 minutes. Remove from pan and cool on wire rack 10 minutes before serving.
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