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Bacon and Blue Cornbread Muffins

The following post was written by our friend, Stacey from www.southernbite.com

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One of the first times my wife, then girlfriend, met my grandparents we had gone to their house for dinner.  Now, in my family, dinner is the mid-day meal and supper is the evening meal, but I digress.  Dishes were collecting on the table when my wife, trying her best to make herself useful to impress, grabbed a knife to cut the fresh-out-of-the-oven cornbread.  Little did she know that my grandfather always considered cutting cornbread bad luck.  He grew up breaking the cornbread with his hands, not using knife.  To him, cutting the cornbread was a serious offense.  Seeing what was about to happen, I quickly grabbed the knife from her hands and clued her in to our little family superstition.  It was a close call.

Since that time, there’s been no knife incidents when it comes to cornbread.  And that’s a good thing because in my family, if there’s food, there’s almost always cornbread.

Good ol’ cornbread is the perfect complement to many dishes, but sometimes we want something a little different.  So, I’m always looking for quick and easy ways to add a punch of flavor to regular cornbread.

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Martha White® Buttermilk Cornbread and Muffin Mix is the perfect place to start. It happens to be one of my favorite mixes.  It makes it so easy to get delicious cornbread on the table.  Stirring in some crumbled blue cheese and precooked, crumbled bacon is one of my family’s favorite ways to add a punch of flavor.

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To start, preheat the oven to 425° F and lightly spray a 6-well muffing pan with nonstick cooking spray.   Combine the mix, bacon, blue cheese, sour cream, and milk in a medium bowl.

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Mix until well blended and then spoon the mixture evenly into the prepared muffin pan and bake for 15 to 18 minutes or until golden brown.  You’ll want to serve these warm for the best flavor.

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1 (6-ounce) package Martha White® Buttermilk Cornbread and Muffin Mix

1 (3-ounce) package cooked, crumbled real bacon

1/2 cup crumbled blue cheese

2/3 cup sour cream

1/3 cup milk

 

Preheat the oven to 425° F and lightly coat a six-well muffin pan with nonstick cooking spray.

In a medium bowl, combine the cornbread mix, crumbled bacon, blue cheese, sour cream, and milk and stir until well blended.  Spoon the batter into the pan evenly and bake for 15 to 18 minutes or until golden brown.  Serve warm.

 

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