Herbed Cornbread Muffins With Bacon

Ingredients

Muffins

• 1 cup cornmeal
• 1 cup all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs, beaten
• 3 tablespoons vegetable oil
• 1 cup buttermilk
• 1 cup cheddar cheese, grated
• 3 Tablespoons mixed dried herbs

Topping

• 6 strips of bacon, cut to 1/2 inch pieces
• 1/2 cup cream cheese, at room temperature
• 1/4 cup sour cream
• 2 teaspoons mixed dried herbs
• 1/2 teaspoon onion powder

Directions

1. Preheat the oven to 400F degrees. Grease a muffin tin.
2. In a medium bowl, combine flour, baking powder, baking soda, salt and corn meal.
3. In another bowl, mix the beaten egg with the oil and buttermilk.
4. Combine the wet and dry ingredients, stir until well mixed.
5. Stir in the grated cheese and herbs Divide the batter amont 12 muffin tins.
6. Bake for 12-15 minutes or until the muffins are golden brown and a toothpick inserted into the center of one tests clean.
7. Allow to cool slightly on a wire rack.
8. Using a frying pan on medium-high heat, fry bacon until crispy.
9. To make the cream cheese spread, stir the cream cheese, sour cream and herbs together until creamy and well combined.
10. Serve the muffins warm or at room temperature with toppings.