Spoonbread Muffins with Bacon Butter

spoonbread muffins

Serve these spoonbread muffins warm, smeared with bacon butter. What’s not to love? Find our Creamed Corn recipe here

Spoonbread Muffins with Bacon Butter
Yields: 12 muffins
  • Bacon butter:
  • 6 slices bacon
  • 1 cup unsalted butter, softened
  • 1⁄4 teaspoon kosher salt
  • Muffins:
  • 1 cup all-purpose flour
  • 1 cup stone-ground cornmeal
  • 1 tablespoon baking powder
  • 1 1⁄2 teaspoons kosher salt
  • 1 1⁄4 cups Creamed Corn (see link to recipe above)
  • 1⁄2 cup whole milk
  • 1⁄2 cup unsalted butter, melted
  • 1 large egg
  • 2 large egg whites
  1. For bacon butter: In a large skillet, cook bacon over medium heat until crisp. Remove bacon, and let drain on paper towels, reserving 1⁄4 cup drippings in a bowl. Let bacon cool completely; crumble.
  2. In a medium bowl, stir together crumbled bacon, butter, and salt. Cover and refrigerate until ready to use.
  3. Preheat oven to 425°. Pour 1 teaspoon bacon drippings into 12 muffin cups. Place in oven until drippings are very hot, about 8 minutes.
  4. In a large bowl, whisk together flour, cornmeal, baking powder, and salt. In a medium bowl, whisk together 1 1⁄4 cups Creamed Corn, milk, melted butter, and egg. Make a well in center of dry ingredients. Add milk mixture, stirring just until moistened. In another medium bowl, beat egg whites with a mixer at high speed until stiff peaks form. Fold egg whites into batter. Carefully divide batter among muffin cups.
  5. Bake until a wooden pick inserted in center comes out clean, about 12 minutes. Let cool in pan for 5 minutes. Run a knife around edge of cups; remove muffins. Serve warm with bacon butter.



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