Kale, Corn and Pancetta Muffins

These savory Kale, Corn and Pancetta Muffins are stuffed with all sorts of goodies and couldn’t be easier to make. They’re not necessarily a regular-sized muffin, nor are they mini in size, but “mid-range muffins” doesn’t really have a ring to it, now does it?

A little of this, a little of that

I’m the first to admit that I love appetizers. I could order all the appetizers from a restaurant’s menu and be perfectly happy, because I like to eat a little bit of a lot of different things. That could be one reason I like these muffins so much: you get a little of a lot of good things in one serving. They’re small enough so that just one won’t stuff you, leaving you with room to move on to something else…although you’ll probably stick with eating a few more of these muffins since they’re so tasty!

Get creative

Serve these muffins as an appetizer, as part of a brunch, or to accompany a fresh salad. Get creative and use your favorite ingredients, whether you choose to make them sweet or savory.

The recipe for these muffins was adapted from Betty Crocker and Bisquick, which call these types of goodies, “incredibly easy mini pies.” The Betty Crocker website has several options you can make, from mini blue cheeseburger pies to mini chicken pot pies to mini pumpkin pies. They all sound fun and sized just right for me!

Recipe for Kale, Corn and Pancetta Muffins:

Yields 12


  • 2 cups kale, torn from the stem
  • 8 ounces canned corn, drained (or frozen, thawed first)
  • 2 ounces pancetta, cut into small pieces
  • 1/2 cup grated Parmesan cheese
  • 1 shallot, minced
  • 1 garlic clove, minced
  • 1 tablespoon butter
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon round black pepper
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup Original Bisquick mix
  • 1/2 cup milk
  • 2 eggs


  1. Preheat your oven to 375 degrees F.
  2. In a medium bowl, add the Bisquick, milk and eggs and whisk together until a smooth batter forms. Add the dried thyme and black pepper and mix again. Set aside.
  3. Cook the pancetta over medium heat until crispy. Pat off the excess oil with a paper towel and set the pancetta aside.
  4. Blanche the kale for a few minutes, then place it in a colander and run cold water over it. Drain the kale and set it aside.
  5. In a large sauté pan, melt the butter, then, over medium heat, add the corn. Stirring, cook the corn until it begins to brown just slightly. Add the onion and cook until it softens, then add the garlic, kale, and red pepper flakes, and cook for a few minutes, stirring, until the kale begins to soften.
  6. Remove the kale mixture from the heat, and toss in the pancetta and cheese and mix well.
  7. Add one tablespoon of batter to each muffin cup (I used liners, but you don’t have to if you first spray the tin with nonstick cooking spray), then evenly distribute the kale mixture into each cup.
  8. Add one tablespoon of batter to the top of each cup and bake for 25-30 minutes until the tops turn lightly golden.
  9. Allow the muffins to cool, then place them individually on a wire rack to fully cool.
Yields 12



  1. Sissy says

    These look very good and would be a great addition to the Thanksgiving menu. Additionally, I like the Kale preparation and could see serving this as a side dish.

  2. Yvonne Smerick says

    I just made a batch of simple kale chips, which I baked in the oven. I am so down with another way of preparing kale. Never knew this vegetable existed growing up! (Must make up for lost time now.☺)

  3. Lori says

    Delicious! Love this recipe. I made them using homemade bisquick mix and substituted bacon for the pancetta. Will definitely be making them again. Thanks for the great recipe!

    • Patricia says

      Thanks, Lori! Glad you tried it and liked it! There are so many possibilities with this one – I can’t wait to try something different!

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