Name: Corn Muffins with Bacon and Chevre Noir
Yield: 12 servings
Ingredients: 2 ½ cup all-purpose flour (625 ml); 2 Tbsp sugar (30 ml); 1 Tbsp baking powder (15 ml); 1 tsp baking soda (5 ml); ¼ tsp cayenne (1 ml); ¼ tsp salt (1 ml); ½ cup cornmeal (125 ml); 1 Tbsp finely chopped fresh thyme (15 ml); ½ cup butter, melted (125 ml); 3 eggs; 1 ½ cup buttermilk (375 ml); 1 cup corn kernels, fresh or frozen corn (250 ml); 4 slices cooked bacon, crumbled; 1 cup shredded chevre noir (250 ml)

Yields

12 servings

Chevre noir is a firmer goat’s cheese, ideal for a savoury muffin. Serve these muffins for breakfast, lunch or dinner!

ingredients

2 ½

cup all-purpose flour (625 ml)

Tbsp sugar (30 ml)

Tbsp baking powder (15 ml)

tsp baking soda (5 ml)

tsp cayenne (1 ml)

tsp salt (1 ml)

cup cornmeal (125 ml)

Tbsp finely chopped fresh thyme (15 ml)

cup butter, melted (125 ml)

eggs

1 ½

cup buttermilk (375 ml)

cup corn kernels, fresh or frozen corn (250 ml)

slices cooked bacon, crumbled

cup shredded chevre noir (250 ml)

Ingredient Substitution Guide

directions

Step 1

Preheat oven to 350 degrees F.

Step 2

Line a 12 cup muffin tray with muffin cups or spray with oil.

Step 3

In a medium bowl, sift together the flour, sugar, baking powder, baking soda, cayenne and salt. Stir in the cornmeal and thyme.

Step 4

In another bowl whisk together the melted butter, eggs and buttermilk until blended.

Step 5

Pour the wet into the dry ingredients. Add the corn, bacon and 3/4 cup of the cheese. Stir with a wooden spoon until just combined and some flour remains visible. Do not over mix or the muffins will be tough. Spoon muffin batter evenly into 12 cups. Sprinkle tops of muffins with remaining ¼ cup of cheese.

Step 6

Bake on the middle rack of oven until golden and tester come out without muffin batter, about 20 to 25 minutes. Serve warm.

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Corn Muffins with Bacon and Chevre Noir

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