Ingredients:
- 1 package corn muffin mix (i.e., Jiffy)
- 1/2 cup grated sharp Cheddar cheese
- 6 slices crisply cooked and crumbled bacon
- 1 egg
- milk, as label directs
Preparation:
Empty corn muffin mix into a medium mixing bowl. Save about 1 tablespoon of shredded cheese and bacon for topping; stir remaining cheese and bacon into muffin mix. Mis in egg and milk, following label directions. Pour batter into a greased and floured 8-inch square baking dish. Bake at 400° for 15 minutes; sprinkle reserved cheese and bacon over top and bake 10 minutes longer, or until cornbread browned and firm.
More Cornbread and Corn Muffins Recipes
Polka Dot Corn Muffins
Cheese Corn Muffins
Corn Muffins
Creole Corn Muffins
Mexican Cornbread III
Cornmeal Mush
Buttermilk Cornbread
Mexican Cornbread II
Corn Lightbread
Skillet Cornbread
Jalapeno Cornbread
Mexican Cornbread
Corn Custard with Jalapeno Peppers
Crockpot Scalloped Corn with Jalapeno Peppers
Cornbread Casserole with Ground Beef
Cornbread Recipes
Bread Recipes
Bread Machine Recipes
Quick Bread Recipes
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
