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Bacon Corn Muffins

the.instructor's picture
Ingredients
  Buttermilk 1 Cup (16 tbs)
  Regular all purpose flour 1 Cup (16 tbs)
  Yellow cornmeal 1 Cup (16 tbs)
  Egg 1
  Salt 1⁄2 Teaspoon
  Sugar 1⁄3 Cup (5.33 tbs)
  Baking powder 2 Teaspoon
  Bacon slices 6 , coarsely chopped
Directions

Cook bacon slowly until browned; drain, reserving 2 tablespoons of the drippings.
Crush bacon until crumbly.
Sift flour, measure, and resift with the baking powder, salt, soda, and sugar into a bowl containing the cornmeal.
Mix well.
Beat egg lightly with buttermilk and reserved bacon drippings.
Stir crushed bacon (if you wish, reserve about 1 tablespoon for topping) and milk mixture into dry ingredients just until adequately combined.
Fill greased 2 1/2-inch muffin pans 2/3 full; sprinkle reserved bacon over tops.
Bake in a 425° oven for 15 to 18 minutes, or until golden brown.

Recipe Summary

Cuisine: 
American
Course: 
Breakfast
Method: 
Baked
Dish: 
Bread

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