Gourmet Jumbo Cornbread Muffins

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Serves 12 | Prep Time 5-10 minutes | Cook Time varies

Why I Love This Recipe

This recipe originally came from the fabulous Tasty Kitchen site. I played around with it though, because I prefer a sweeter corn muffin, modeled after Jiffy muffin mix. These are absolutely scarfable.

Ingredients You'll Need

3 Cups yellow cornmeal

1 Cup flour

1 Tbsp. plus 1 tsp. baking powder

1 Tbsp. salt

1 Cup sugar

1 tsp. baking soda

1/2 Cup shortening

3 Cups buttermilk

4 eggs

1/4 C. cooked, crumbled bacon

1 Tbsp. bacon grease and “cracklins” from the frying pan (the rich, brown residual bits left after frying bacon)


Preheat oven to 450 degrees. In a large mixing bowl, combine all ingredients and mix well with an electric mixer, about 2 minutes.

Line jumbo muffin cups with liners, or grease/spray with nonstick cooking spray. Fill muffin cups 3/4 full. There will be enough batter for exactly 12 jumbo muffins.

Bake for 20 minutes, and check for doneness by inserting a toothpick into the center of a muffin. If the toothpick comes out clean, the muffins are done.

This recipe can be baked in regular muffin pans or in a 9 x 13 inch pan, adjust your baking times accordingly–regular muffins can be checked at 15 minutes, and 9 x 13 pans can be checked at 25 minutes.

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