Bacon-Creamed Corn Muffins with Honey

A hearty bowl of creamed corn muffins that are topped with bacon strips and a drizzle of honey.



Total Time:

30 minutes


  • 2 (8.5-oz) boxes corn muffin mix
  • 1 (14.75-oz) can cream-style corn
  • 2/3 cup sour cream
  • 2 eggs, beaten (or 1/2 cup egg substitute)
  • 1/4 cup unsalted butter, melted
  • 6 slices precooked bacon
  • Cooking spray
  • 1/2 cup honey


Preheat oven to 400°F. Combine muffin mix, cream-style corn, sour cream, eggs, and melted butter; whisk until blended, then let batter stand 4 minutes. Microwave bacon following package instructions, then chop into small pieces.

Coat 2 (12-cup) muffin pans with spray. Scoop corn batter into muffin pans using ice cream scoop (or tablespoon) until each cup is 3/4 full. Sprinkle bacon on top of each muffin.

Bake muffins 18–20 minutes or until toothpick inserted in center comes out clean. Drizzle each muffin with warm honey. Serve.

Nutritional Information

CALORIES (per 1/24 recipe) 130kcal; FAT 6g; SAT FAT 3g; TRANS FAT 0g; CHOL 25mg; SODIUM 200mg; CARB 19g; FIBER 0g; SUGARS 9g; PROTEIN 2g; CALC 2%; IRON 6%

Source: Publix Aprons® recipe

Dad adding batter to muffin pan while son sprinkles bacon on top in a kitchen.