Corn Muffins with Candied Bacon

[Photograph: Sydney Oland]

About the author: Sydney Oland lives in Somerville, Mass. Find more information at (or read

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Corn Muffins with Candied Bacon

About This Recipe

Yield:Makes 16 muffins
Active time:20 minutes
Total time:40 minutes
Special equipment:muffin tin with liners
This recipe appears in: Sunday Brunch: Corn Muffins with Candied Bacon


  • 6 strips (about 1/3 pound) bacon
  • 1/4 cup plus 1/2 cup packed light brown sugar
  • 3 cups (15 ounces) all-purpose flour
  • 1/2 cup (about 3 1/2 ounces) sugar
  • 1 cup cornmeal
  • 2 tablespoons baking powder
  • Kosher salt and freshly ground black pepper
  • 1/2 cup (1 stick) butter, melted
  • 1/2 cup vegetable oil
  • 2 eggs, beaten
  • 1 1/2 cups milk


  1. 1

    Adjust oven rack to 8 to 10 inches below broiler element and preheat the broiler to high. Place bacon strips in a single layer on a wire rack set in a foil-lined rimmed baking sheet. Evenly sprinkle the bacon with 1/4 cup brown sugar. Broil until the sugar is bubbling, about 4 minutes. Remove the bacon from the oven and flip it using a pair of tongs, place the bacon back in the oven until crisp, 3 to 5 minutes longer. Remove the bacon and let drain on paper towels, sugared side up.

  2. 2

    Turn off broiler, adjust oven rack to middle position and preheat to 375°F. Line a muffin tin with muffing liners, or grease with cooking spray or butter.

  3. 3

    Whisk together flour, sugar, remaining 1/2 cup brown sugar, cornmeal, baking powder, a large pinch of salt, and a pinch of black pepper. In a separate bowl whisk together melted butter, vegetable oil, eggs, and milk. Mix wet ingredients into dry ingredients then divide batter between muffin cups.

  4. 4

    Bake muffins until golden brown on the top, about 20 minutes. Remove from oven and allow to cool, meanwhile divide 6 strips of bacon in half. Cut a small hole in the top of each muffin and slide a half piece of bacon into each muffin.


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