• Preparation Time 20 minutes
  • Baking Time 20 minutes
  • Makes 12 muffins
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 8 slices bacon
  • 1 cup Robin Hood® Original All Purpose Flour
  • 1 cup cornmeal
  • 2 tbsp sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 egg, beaten
  • 1 can creamed style corn
  • 1/2 cup milk
  • 1/4 cup Vegetable or Canola Oil

Serving Size: 12 muffins


Serving Size: 12 muffins

  • Preheat oven to 375°F (190°C). Grease or line 12 muffin cups with paper liners.
  • Cook bacon until crisp. Drain on paper towels. Crumble and set aside.
  • Combine flour, cornmeal, sugar, baking powder and salt in mixing bowl.
  • Beat egg, corn, milk and oil together thoroughly.
  • Add egg mixture all at once to flour mixture. Stir just until moistened.
  • Stir in bacon.
  • Pour batter into prepared muffin cups, filling each cup 3/4 full.
  • Bake in preheated oven 15 to 20 minutes, or when a tooth pick inserted in centre of muffin comes out clean. Serve warm.


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