Ingredients
1-¾ cups (425 ml) shredded sharp Cheddar cheese, divided
½ cup (125 ml) thinly sliced green onions
1 cup (250 ml) crumbled cooked bacon (about 16 slices)
½ cup (125 ml) butter, melted
½ cup (125 ml) sugar
½ cup (125 ml) whole milk
¾ cup (175 ml) sour cream
2 (96 g) large eggs
½ teaspoon (2 ml) kosher salt
1 teaspoon (5 ml) baking soda
1 teaspoon (5 ml) baking powder
1 cup (250 ml) yellow cornmeal
1 cup (250 ml) all-purpose flour
Step by step
Preheat convection oven to 400°F convection (or 375°F for standard oven). Coat 12-cavity muffin pan with nonstick pan spray.
Add flour, cornmeal, baking powder, baking soda and salt to bowl of KitchenAid® Artisan Mini-stand Mixer. Attach bowl and Wire Whip to mixer. Turn to Speed 1 and mix 1 minute or until combined.
Mix eggs, sour cream, milk, sugar and butter in separate bowl until combined.
Add egg mixture to flour mixture. Turn to Speed 2 and mix 45 to 60 seconds or just until combined. Do not over mix. Add bacon, onions, and 1 1/2 cups cheese. Turn to Speed 2 and mix just until combined.Spoon mixture evenly into prepared pan, filling each cavity with about 1/3 cup batter. Sprinkle with remaining cheese.
Bake 15 to 20 minutes or until golden brown and toothpick inserted in centers comes out clean. Cool in pan 5 minutes. Remove from pan and cool on wire rack 10 minutes before serving.