For the past couple of decades, it has been a tradition in my house that I make Chili on Super Bowl Sunday. Along with that I always make some cornbread and this year I decided to make these Spicy Bacon Cornbread Muffins.
What makes these cornbread muffins spicy hot is that each muffin has a teaspoon of Frank's RedHot Original Hot Sauce. If you don't have any on hand, you can substitute for any other hot pepper sauce you have but I like this cornbread recipe best using Frank's Hot Sauce.
If you've ever wondered what part of the pig Bacon comes from check out the picture below. Surprised?
🥛 Buttermilk Substitution
If you don't have Buttermilk on hand, you can use this trick as a substitute: Add one tablespoon of lemon juice to a measuring cup. Add milk and fill to the 1 cup measurement line. Stir the mixture together and let sit for 5 minutes.
Another option is to use a cultured buttermilk blend. All you need to do is add water. I was very skeptical at first but in a pinch it works great!
🥓 How to Make Bacon
If you struggle to make bacon perfectly, I've put together a short tutorial on How to Make Perfect Bacon - 3 Ways. Check it out! My preferred method is baking it in the oven.
And don't throw away that bacon grease! Bacon is expensive and the grease is great for making Scrambled Eggs, Grilled Cheese, Popcorn and even hash browns. It can keep up to 3 months if properly stored in the refrigerator.
I must warn you that these cornbread muffins are spicy. If you've used Frank's Hot Sauce before you know that just smelling it will clear your sinuses. If you want these muffins to be a little milder, I suggest a ½ teaspoon of hot sauce on each muffin.
📋 Gather your Ingredients
You will need the following ingredients to make this Spicy Bacon Cornbread Muffins recipe (see recipe card for quantities): Cornmeal, All Purpose Flour, Baking Powder, Baking Soda, White Sugar, Eggs, Buttermilk, Canola Oil, Bacon and Frank's RedHot Sauce.
🥣 How to make Spicy Bacon Cornbread Muffins
Preheat the oven to 400ºF. Grease or line with paper a muffin tin. Set aside.
In a medium bowl, whisk together the yellow cornmeal, all purpose flour, baking powder, baking soda and sugar. Beat in the egg, buttermilk and oil until well combined. Fold in the chopped bacon.
Fill each muffin tin ¾ full of batter. Top each muffin with 1 teaspoon of Frank's RedHot Hot Sauce. Use a toothpick to swirl the hot sauce into each muffin.
Bake for 25 minutes or until the muffins are golden brown and a toothpick comes out clean.
Spicy Bacon Cornbread Muffins
- Muffin Pan
- 1 Cup Yellow Cornmeal
- 1 Cup All Purpose Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ¼ Cup White Sugar
- 1 Egg
- 1 Cup Buttermilk
- ⅓ Cup Canola Oil
- ⅓ Cup Bacon, cooked and crumbled
- ¼ Cup Frank's RedHot Original Hot Sauce
- Preheat the oven to 400ºF. Grease or line with paper a muffin tin. Set aside.
- In a medium bowl, whisk together the yellow cornmeal, all purpose flour, baking powder, baking soda and sugar. Beat in the egg, buttermilk and oil until well combined. Fold in the chopped bacon.
- Fill each muffin tin ¾ full of batter. Top each muffin with 1 teaspoon of Frank's RedHot Hot Sauce. Use a toothpick to swirl the hot sauce into each muffin.
- Bake for 25 minutes or until the muffins are golden brown and a toothpick comes out clean.
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.