Recipe courtesy of Brian Boitano
Episode: Derby Girls
Bacon Corn Muffins with Savory Cream Cheese Frosting
42 min
20 min
22 min
24 muffins
42 min
20 min
22 min
24 muffins


For Muffins:
  • 8 strips bacon
  • 3/4 cup all-purpose flour
  • 1/2 cup cornmeal
  • 3/4 teaspoon salt
  • 2 teaspoons baking powder
  • 2 tablespoons brown sugar
  • 3/4 cup milk
  • 1 egg
  • 3 tablespoons butter, melted
  • 1 tablespoon reserved bacon fat
For Frosting:
  • 8 ounces cream cheese, softened
  • 2 tablespoons honey
  • 1 tablespoon hot sauce
  • 1 bunch chives, sliced


Special equipment: 2 (24-count) nonstick mini muffin tins, Pastry Bag

Preheat oven to 375 degrees F.

Place bacon onto a baking sheet and bake until crisp about 12 minutes. Remove from baking sheet and place onto a plate lined with a paper towel. Reserve 1 tablespoon of the bacon fat. Once bacon is cool enough to handle, chop into small pieces.

Spray a 24-count mini muffin tray with non-stick cooking spray and set aside.

In a large bowl combine flour, cornmeal, salt, baking powder, and brown sugar. In a separate bowl whisk the milk and egg. Whisk the milk mixture, melted butter and bacon fat into the dry ingredients. Add 3/4 of the chopped cooked bacon, reserve remaining 1/4 for a garnish.

Fill each muffin cup with 1 tablespoon of the batter so the cups are filled about 3/4 of the way up. Bake in oven for 10 to 12 minutes or until a tooth pick inserted into the muffins comes out clean. Allow to cool completely before icing.

While muffins are cooling, in a medium bowl beat the cream cheese, honey and hot sauce with a hand mixer until soft and combined. Add 3/4 of the sliced chives, reserve remaining 1/4 for a garnish. Mix until well combined.

Transfer mixture to a pastry bag and snip off the end.

Once the muffins have cooled, pipe a small amount of the cream cheese mixture on top of each one. Garnish with remaining crumbled bacon and remaining chopped chives.

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