Bacon Cornbread Cupcakes with Honey Butter

Total Time:
1 hr 15 min
25 min
20 min
30 min

12 cupcakes

  • 12 slices thick-cut bacon
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • Kosher salt
  • 2 extra-large eggs plus one extra-large egg yolk
  • 1 cup buttermilk, at room temperature, plus more as needed
  • 4 tablespoons honey
  • 1 stick (8 tablespoons) unsalted butter, at room temperature
Watch how to make this recipe.
  • Preheat the oven to 375 degrees F. Put the bacon in a cold pan over medium-high heat, flipping three-quarters of the way through cooking, until crisp, about 10 minutes. Transfer the bacon to a paper towel-lined plate and reserve the fat.

  • Grease a 12-cup muffin tin with some of the reserved fat and set aside. In a big bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda and some salt.

  • In a medium bowl, whisk the eggs, buttermilk and 2 tablespoons of the reserved bacon fat to a uniform color.

  • Chop 10 slices of the bacon coarsely into roughly 1/4-inch pieces. Finely chop the remaining 2 slices and set aside.

  • Quickly but gently fold the liquid mixture into the dry mixture. (It should be a loose batter, not a dough. If not, add just a tad more buttermilk or even some cream.) Then, fold in the coarsely chopped bacon.

  • Divide the batter among the muffin cups in the prepared tin and bake until the tops are golden and a toothpick comes out somewhat clean, 15 to 18 minutes. Let cool for 7 minutes, then turn them out upside-down so they develop a nice thin crust on the baked edge. Cool to just warm or room temperature before frosting, another 7 to 10 minutes.

  • Beat the honey, butter and a pinch of salt together with a hand mixer or in the bowl of a stand mixer until light and fluffy. Transfer to a pastry bag fitted with a large closed-star tip and pipe a generous tablespoon on the tops of each of the cupcakes. Serve.

  • Special equipment: a pastry bag fitted with a large closed-star tip

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    Recipe courtesy of Robert Irvine