This post was written by our friend, Stephanie, at Plain Chicken.
BBQ Bacon Cheeseburger Muffins are a favorite in our house. We eat them for a quick lunch or dinner. They only take a few minutes to make and they taste fantastic!
These BBQ Bacon Cheeseburger Muffins start with a packet of Martha White® Buttermilk Cornbread Mix. I love the Martha White mixes! They are such a time saver! I doctored up the muffin mix with some flour and an egg. Then I added in hamburger meat, BBQ sauce, bacon and cheese. OMG! Let me tell you, these were crazy good! We ate them for lunch, but they would also be good for parties. Serve them with some chips or French fries for a meal and you’re guaranteed to please everyone!
BBQ Bacon Cheeseburger Muffins
1 (6-oz) package Martha White Buttermilk Cornbread & Muffin Mix
½ cup flour
¾ cup water or milk
½ lb ground beef
½ cup BBQ sauce
4 slices cooked bacon, chopped
1-1/2 cups shredded cheddar cheese
Preheat oven to 425º F. Lightly spray a muffin pan with non-stick cooking spray and set aside.
In a skillet over medium-high heat, cook ground beef until no longer pink. Drain fat. Stir in BBQ sauce and bacon.
Mix together muffin mix, flour, water/milk and egg. Stir in beef mixture. Stir in cheese.
Pour batter into prepared muffin pan.
Bake for 20 to 25 minutes.
If the winter months seem long, and cabin fever is setting in, maybe it’s time to invite some friends over for a cozy winter brunch. Whether you sit around the kitchen table for a traditional breakfast, or relax in the den with finger food, the casual camaraderie is sure to warm your heart. In the South, we’re all about sharing food, so don’t hesitate to take your friends up on their offer to bring something.
No matter what the menu, topping it all off with this delectable Blueberry French Toast Bread Pudding with Smoky Bacon is sure to delight your guests. We’ve talked before about bread puddings made with biscuits, but this one is even easier. Begin by baking up muffins using a Martha White® Blueberry Flavored Muffin Mix. The muffins can be made in advance and placed in the freezer if you want to get a little head start.
Cut muffins into cubes and place in a baking pan or dish. The custard is rich with cream, eggs and flavored with brown sugar and maple syrup. Pour the prepared custard over the muffins and top with chopped toasted pecans. Bake and sprinkle with crumbled bacon and syrup. The sweet and savory flavors are so enticing everyone will be coming back for more.
I’ve eaten a lot of cornbread in my life, but never made it into a sandwich. The closest thing I ever had was Southern barbecue served open-faced on a corn meal pancake. That is delicious, but I never thought of taking it much further.
So when a recipe for Bacon and Gorgonzola Cornbread Sliders with Chipotle Mayo was entered in the National Cornbread Cook-Off, we just had to try it. And it won! The slider bun is actually a wonderful corn muffin made with a cornbread mix, bacon and gorgonzola cheese. By adding flour and eggs, the muffin is sturdy enough to hold up as a sandwich. Filled with a small ground beef patty, grilled onions and the seasoned mayonnaise, the flavor is wonderful. The muffins are so delicious you’ll want to make them to serve with a bowl of soup.
Several years later, another corn bread sandwich caught our attention. The Ultimate Southern Grilled Cheese Sandwich was also a Cook-Off winner. A skillet of cornbread, cut into wedges becomes the bread for the sandwich. Spread with ranch dressing and filled with bacon, grilled onions, cheese and tomatoes, the sandwich is grilled until golden brown and the cheese is melted.
Hearty and satisfying on a cold night, these sandwiches may give you inspiration to create your own version of a cornbread sandwich. Maybe you already have one – if so, I’d love to hear about it. There are never too many uses for good old Southern cornbread!
If you grew up in the South, you’ve probably eaten cornbread in many different ways, but have you ever had a sandwich on cornbread? Our National Cornbread Cook-Off participants always amaze me with their creative uses for cornbread. Two of our past National Cornbread Cook-Off winners made cornbread sandwiches!
Bacon and Gorgonzola Cornbread Sliders with Chipotle Mayo was the first place winning recipe in 2010. Instead of the typical small bun, these sliders are made on cornbread muffins. By adding flour, sour cream and an egg to a cornbread mix the muffins are moist enough to use instead of a bun. Chives, bacon and gorgonzola cheese add such great flavor to these sandwiches which would be delicious served with soup, salad or chili. To finish the sliders, split the muffins in half and spread with chipotle mayo, add a small cooked ground beef patty, cheese and grilled onions. Delicious!
In 2014, The Ultimate Southern Grilled Cheese Sandwich recipe took third place. The cornbread for this sandwich is cooked in a cast iron skillet, cut into 4 wedges and sliced lengthwise. Cut sides are spread with ranch dressing. On the bottom wedges, place cheese slices, bacon, grilled onions, tomato slices and more cheese. Grilled in butter until golden brown and crunchy, these grilled cheese sandwiches are really an ultimate grilled cheese.
Recipes like these continue to remind us that good cornbread can be used in many ways in addition to the beloved accompaniment to fresh summer vegetables!