Bacon and Caramelized Vidalia Onion Corn Muffins

Bacon and Caramelized Vidalia Onion Corn Muffins are savory corn muffins with a touch of cheese for good measure.

Bacon and Caramelized Vidalia Onion Corn Muffins

Bacon and Caramelized Vidalia Onion Corn Muffins

 By Sue Lau | Palatable Pastime

This month for #MuffinMonday I decided to do a variation of the usual type of buttermilk muffins I make. These are more savory and a little less sweet, with the flavors of caramelized onion, bacon and a touch of cheese permeating.

Normally I like a cornbread that is not sweet at all to have with certain foods. With my muffin recipe I like those a bit sweeter and more cakelike, perfect to accompany things like fried chicken with honey drizzled on them.

For this recipe, which is less sweet as I said, the flavor is a little bit like an onion roll, and I think would be wonderful with eggs for breakfast (along with more bacon!) or perhaps something like barbecue, especially pork. These have a ton of flavor and unlike other corn breads which are in general a bit more bland with simple corn flavor to make the flavors in other foods pop, the flavors in this might clash with something like chili or ham beans, depending on your seasonings, so take that into account.

I do hope you enjoy and also be sure to check out the other recipes from the Muffin Monday bloggers this month. Although the roundup is small, there are some terrific recipes there! And if you would like to join #Muffin  Monday, just follow the instructions below.

Happy Memorial Day! Until next time-


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Bacon and Caramelized Vidalia Onion Corn Muffins

Bacon and Caramelized Vidalia Onion Corn Muffins

Bacon and Caramelized Vidalia Onion Corn Muffins

No ratings yet
Total Time 45 minutes
Course Bread
Cuisine American
Servings 12


  • 1-1/2 cups all-purpose flour
  • 1/2 cup yellow corn meal
  • 1/3 cup shredded Parmesan cheese
  • 1 tablespoon baking powder
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 slices bacon (cooked crisp and crumbled)
  • 1 cup chopped vidalia onion
  • 1 tablespoon bacon drippings
  • 1-1/4 cups whole buttermilk
  • 2 eggs (lightly beaten)
  • 1/2 cup melted butter (cooled)


  • Preheat oven to 350ºF.
  • Grease a 12-cup muffin tin with shortening.
  • Stir together the flour, corn meal, Parmesan cheese, baking  powder, sugar, salt and pepper in a mixing bowl.
  • Cook bacon until crisp, them crumble and add to mixing bowl.
  • Caramelize onions in the bacon drippings and add to mixing bowl; stir to thoroughly coat the bacon and onion with flour.
  • Whisk the eggs in a small mixing bowl  with the buttermilk, and cooled butter.
  • Add wet mixture to the flour and stir to blend.
  • Divide batter in the muffin tin; bake for 25-30 minutes or until a toothpick can be inserted and removed without wet batter.
  • Cool muffins in the  pan for ten minutes then turn out of the pan to cool completely.


From the kitchen of
Tried this recipe?Let us know how it was!

Muffin Monday

Bacon and Caramelized Vidalia Onion Corn Muffins from Palatable Pastime
Bacon and Roquefort Muffins from Karen’s Kitchen Stories
Fresh Chive and Ricotta Muffins from Farm Fresh Feasts
Roasted Peach and Bacon Muffins from Food Lust People Love
Spicy Zucchini Bacon Cheese Muffins from A Day in the Life on the Farm

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board.

Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.

Join my recipe group on Facebook for more recipes from blogger friends around the world!

Palatable Recipes

8 responses

  1. I am much more a fan of savory than sweet muffins, Sue, so your muffins are perfect for me. Also, one of my mottos is Bacon All The Things.

  2. Sue,
    I have been enjoying the cornbread varieties as we eat our way south–even a griddled cornbread pancake style at Swett’s in Nashville. I like the idea of adding bacon and onions–and in fact picked up a bag of Vidalia onions while we were passing through Georgia. So when I get back home I’ll be set.

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