Buttermilk Cornbread #Muffins

I love trying new things for breakfast. 

On the weekends I usually go crazy by making big breakfasts, so food will last throughout the week. I'm programmed to wake up early, so it works out.

I saw in my cookbook recipes for Cheddar Spoon Bread and Biscuits Supreme. I said, "Why not add the two together?" Travis liked that idea. We made full recipes of each to mix together. That was a ton of muffins. I cut back on this recipe. Each recipe was cut in 1/2. I added other things that were so good in them: Bacon and Green Onions! 

Dry Ingredients:

1 1/2 Cups of All Purpose Flour

1/4 Cup Cornmeal

2 3/4 Teaspoons Baking Powder

3/4 Teaspoon Salt

3/4 Tablespoon Sugar

1/4 Teaspoon Cream of Tartar

Wet Ingredients:

1 Cup Butter

1 1/2 Cups Buttermilk

2 Eggs 

3/4 Teaspoon Salt

Extra Good Ingredients:

1 Package of Cooked Bacon

1 Bunch of Green Onions

1 Cup Cheddar or Monterey Jack Cheese

Buttermilk Cornbread Muffins by AlissaSpiehs-Apel on Scribd

Directions:

1. Cook the bacon. Crumble when cool. Set aside. Shred the cheese and set aside. Cut the green onions and set aside. 

2. Combine the dry ingredients in one bowl. 

3. Combine the wet ingredients in another bowl. You will have to heat up the butter. 

4. Pour the wet ingredients into the dry. Whisk well. Stir in the extra good ingredients. 

5. Spray 12 muffin cups with baking spray. Pour the mixture in them. 

6. Bake at 400° for 30 minutes, or until brown on top. 

Tip on Buttermilk: You don't have to buy it! Put 1 1/2 Tablespoons vinegar (any kind will do) into a 2 cup measuring cup, fill to 1 1/2 cups with 2% milk. Let set for 5 or more minutes.

Are you a breakfast eater? Do you like big breakfasts, or are you more of a light eater at this time of day?