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Hashbrown Bacon Corn Cupcakes

Prep- 12 min. Cook- 60 min. Yield: 72, 4-oz cupcakes
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Hashbrown Bacon Corn Cupcakes


1  carton Golden Grill® Russet Hashbrowns, prepared
1  lb Bacon, cooked, crumbled
1 1/2  lbs Red pepper, roasted, diced
2  cups Chives, chopped
5  lbs Cornbread, box mix
1  lb Sour cream
1  qt Buttermilk
4  each Eggs
2  cups Water


  1. Heat oven to 350°F. Lightly grease 6 mini-muffin tins (alternately line with muffin liners). Set aside.
  2. Prepare Golden Grill® Premium Russet Hashbrowns according to package directions. Transfer to a large mixing bowl; add bacon, pepper and chives. Set aside.
  3. Place cornmeal mix in separate large mixing bowl.
  4. Whisk together sour cream, buttermilk, eggs and water in a separate mixing bowl, pour over cornmeal mix and stir to combine.
  5. Fold hasbrowns, bacon and roasted pepper into corn muffin batter.
  6. Divide batter into prepared muffin tins using a #30 portion scoop.
  7. Bake until light golden brown and muffins spring back when lightly pressed in the center, about 9 min. Let stand 5 min. Serve warm.
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