Bacon Corn Muffins
|All purpose flour||1 Cup (16 tbs)|
|Baking powder||2 Teaspoon|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Yellow cornmeal||1 Cup (16 tbs)|
|Buttermilk||1 Cup (16 tbs)|
In a wide frying pan over medium-high heat, cook bacon until browned; drain (reserved tablespoons of the drippings), and coarsely chop.
Combine flour with baking powder, salt, soda, and sugar.
Sift into a bowl containing cornmeal.
To buttermilk, add egg and reserved bacon drippings; beat lightly.
Stir chopped bacon (reserve about 1 tablespoon for topping) and buttermilk mixture into dry ingredients just until adequately combined.
Line muffin pan with paper muffin cups.
Fill 3/4 of each cup with batter; sprinkle reserved bacon over tops.
Bank about 20 glowing coals on each side of fire grill and place cooking grill 4 to 6 inches above coals.
Set muffin pan in center of grill so that no part is directly over coals.
Cook for about 12 minutes (10 minutes in a covered barbecue), then check for doneness.
Continue checking every minute or so as glowing coals bake muffins quickly