For perfectly browned tops, cook one pan at a time on the topmost oven rack.

Ingredients

3/4 cup cornmeal

6 tbsp unsalted butter, cubed, at room temperature

2 tbsp sugar

1 1/2 tsp kosher salt

3 eggs

3/4 cup all-purpose flour

6 tbsp rye flour

1 1/2 tbsp baking powder

1/2 cup plus 1 tbsp canola oil

3 tbsp plus 2 tsp maple syrup

1 cup plus 2 tbsp buttermilk

1/2 cup diced cheddar (1" cubes) plus 1/4 cup grated

6 tbsp grated Parmesan, divided

11 slices cooked bacon, coarsely chopped

1 1/2 tbsp bacon fat, cooled

1/4 cup fresh chives and/or parsley, finely chopped

chopped rosemary, for garnish

Preparation

Step 1
Preheat oven to 400° with rack near top. Line two 12-cup muffin pans with 15 liners, spacing them evenly between the 2 pans.
Step 2
In the bowl of a stand mixer fitted with paddle attachment, cream butter, sugar, and salt for 1-2 minutes, until fluffy. Incorporate eggs slowly, 1 at a time, beating well after each addition. Add all-purpose flour, cornmeal, rye flour, and baking powder and mix until incorporated. Add canola oil, maple syrup, and buttermilk. Scrape mixer bowl well, making sure everything is incorporated. Add diced cheddar, 4 tbsp Parmesan, bacon, and chives. Mix just until dispersed, folding by hand to be sure.
Step 3
Fill muffin cups to the very top.
Step 4
Toss grated cheddar with remaining 2 tbsp Parmesan in a small bowl; sprinkle evenly over muffins. Bake for about 15 minutes, until nicely browned. Garnish with chopped rosemary.

Leave a Review

Reviews (10)

Okay - I loved these but agree with other reviewers that they are more 'greasy' than I am comfortable with, and I never used any bacon fat! Next time, and there WILl BE a next time, I will make it much like the Honolulu submission. I'll dice the cheese into 36 cubes of 1/2" and put 3 in each muffin at the end yo get a better distribution. Yes, I'll only make 12 as I only have one pan and they all played together well side by each in the oven.
- rico15
- Central Florida, USA
- 7/30/2018
These taste good, but there are so many ingredients (such as maple syrup) that make it such a complicated recipe and you can't even taste. Then there's the grease problem -- the cheese contributes to the already significant amount of grease and will completely saturate and stain the muffin cups. If I made these again, I'd make them in aluminum baking cups.
- stacyrp
- Pittsburgh
- 4/15/2017
Yes. This recipe is terrible! (I gave it a 1 for concept.) Unused ingredients, waaay too greasy and a really strange method. But because the combo seemed a great "grab-and-go" breakfast idea, I took it upon myself to play with it. Here's my revamp: 2 tbsp unsalted butter, cubed, at room temperature 1 tsp bacon fat 2 tbsp sugar 1 1/2 tsp kosher salt - 3 eggs - 1/2 cup canola oil 3 tbsp maple syrup 1 cup buttermilk - 3/4 cup all-purpose flour 3/4 cup cornmeal 1/4 cup rye flour 1 1/2 tbsp baking powder - 1/2 cup diced cheddar or Pepper Jack 4 tbsp grated Parmesan 11 slices cooked bacon, coarsely chopped 1/4 cup fresh chives and/or parsley, finely chopped - 1/4 cup grated cheddar or Pepper Jack 2 tbsp grated Parmesan - (Optional) chopped rosemary, for garnish Preheat oven to 400° with rack near top. - Line two 12-cup muffin pans with 15 liners, spacing them evenly between the 2 pans. - Whisk butter, bacon fat, sugar, and salt for 1-2 minutes, until well combined. - Incorporate eggs slowly, 1 at a time, beating well after each addition. - Add canola oil, maple syrup, and buttermilk. Scrape mixer bowl well, making sure everything is incorporated. - Add all-purpose flour, cornmeal, rye flour, and baking powder and mix until incorporated. - Fold in diced cheddar, 4 tbsp Parmesan, bacon, and chives. Mix just until dispersed, folding by hand to be sure. - Fill muffin cups to the very top. - Toss grated cheddar or Pepper Jack with remaining 2 tbsp Parmesan in a small bowl. - Sprinkle evenly over muffins. - Bake for about 15 minutes, until nicely browned. - Optional- Garnish with chopped rosemary. *Note that you don't have to bust out the stand mixer for this one and the ingredients are in a more sensible order. They puff up nicely and my 15 year old son did his "Mmmmm Happy Dance" when he ate one ;-)
- icashootnstar
- Honolulu, HI
- 3/28/2016
A 1/2 cup of 1" dice? For starters, I think that's a bit big to be calling 'diced'¿also, I don't think you could get that many into a half-cup measure
- mnatalie
- Philadelphia
- 7/23/2015
I made these a few mornings ago - actually really delicious! Luckily I checked the comments though, because someone posted about cornmeal. I didn't have cornmeal or rye flour, so substituted 3/4 cup bran flour instead. I also added caramelised onions, garlic, fresh sage, and fresh thyme. The only problem is that they are extremely greasy. Wondering if it's possible to cut back on cheese and fats to solve the grease problem.
- Kimlbloch
- Cape Town, South Africa
- 2/3/2015
Not worth the time and effort. Again the recipe is not clear. Not enthused about the taste.
- Barkingspaniel
- Worcester,MA
- 2/2/2015
Poorly written recipe. No amount given for the cornmeal. Where and when does the bacon fat get incorporated?
- Barkingspaniel
- Worcester,MA
- 2/2/2015
I haven't tried this yet, but I think I'd rather do it as mini muffins. Any suggestions on adjusting time and temp in the oven?
- Anonymous
- Cape May County, NJ
- 1/15/2015
Just made them... I didn't know the measurement on the corn meal... So I added 2 T. Don't think it was enough... Wish these turned out better. Would like to make them work(!) How much CORN MEAL?
- sydneyley
- Portland, OR
- 1/11/2015
They are in the oven now and I have high hopes but wanted to alert others that the 3/4 cup of cornmeal is missing from the ingredient lust. Also, when do you incorporate the 1 1/2 Tbs of the bacon fat?
- ruedecuisine
- DC area
- 11/26/2014