Mini Bites / Finger Food: Corn Muffins with Crispy Bacon

Corn Muffins with Crispy Bacon


  • a little pepper
  • 2 eggs
  • 2 pinches salt
  • 50 g butter, liquid, left to cool
  • 200 g white flour
  • 1 red chilli pepper, insides removed, finely chopped, set aside about a third for garnishing
  • 2 dl buttermilk
  • 1 tin corn kernels (ca. 140 g), abgespült, abgetropft
  • 3 tsp. baking powder
  • 4 slices fried bacon, cut in half
  • 1 dl crème fraîche
Order the ingredients from COOP@home


Mix the flour and the remaining ingredients including baking powder in a bowl. Form a hollow in the centre. Thoroughly combine the buttermilk, eggs and butter and pour into the hollow. Carefully mix to form a soft dough. Divide the dough into the holes in the prepared tin.

Bake for approx. 25 mins. in the centre of an oven preheated to 180°C. Remove, allow to stand for a short time, then carefully remove from the tin and leave to cool slightly. Heat a frying pan and fry the bacon for approx. 2 mins. each side until crisp. Season the crème fraîche, spread over the muffins and garnish with the bacon and the reserved chilli.


  • Mini Bites / Finger Food
  • 1h Preparation/cooking time: ca. 35m + Bake: ca. 25m
  • Servings For 8 pieces
  • Nutrition 241 Kcal