Bacon-Pimiento Cheese Corn Muffins Recipe
Bacon-Pimiento Cheese Corn Muffins Recipe photo by Taste of Home
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Bacon-Pimiento Cheese Corn Muffins Recipe

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Cornbread is essential at family dinners, and with the additions of bacon and pimento cheese, you'll have requests long after the get-together! —Holly Jones, Kennesaw, Georgia
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:10 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 10 servings


  • 1 jar (5 ounces) pimiento cheese spread
  • 1/4 cup butter, melted
  • 1/4 cup sour cream
  • 1 large egg
  • 1 package (8-1/2 ounces) corn bread/muffin mix
  • 4 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled

Nutritional Facts

1 muffin: 212 calories, 13g fat (7g saturated fat), 47mg cholesterol, 376mg sodium, 18g carbohydrate (6g sugars, 2g fiber), 5g protein.


  1. Preheat oven to 400°. Whisk together cheese spread, butter, sour cream and egg until blended. Add muffin mix; stir just until moistened. Fold in bacon.
  2. Fill 10 greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 10-12 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 10 muffins
Originally published as Bacon-Pimiento Cheese Corn Muffins in Taste of Home February/March 2017

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justmbeth User ID: 1196484 261801
Reviewed Feb. 25, 2017

"Really good! It was a great side to bean soup."

toolbarsco User ID: 6725667 261509
Reviewed Feb. 18, 2017

"I made mini-muffins with this recipe and served them with The South in a Pot soup (both recipes are in Feb/Mar 2017 TOH). Delightful combination!"

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