Bacon Cheddar Cora Muffins
|Bacon slices||8 , sliced crosswise into 0.5 inch pieces|
|Cornmeal||3⁄4 Cup (12 tbs)|
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Buttermilk||1 1⁄2 Cup (24 tbs) (At Room Temperature)|
|Eggs||2 Large (At Room Temperature)|
|Grated cheddar cheese||1 Cup (16 tbs)|
Heat the oven to 400 degrees.
Lightly butter ten 2 5/8 by 1 1/8 inch (6 tablespoon) muffin cups.
Fill any unused cups with water.
Cook the bacon slowly over low heat until it is crisp.
Drain the pieces, reserving 4 tablespoons of the fat, and set aside.
Sift together the cornmeal, flour, baking powder, baking soda and salt.
In another bowl combine the buttermilk and eggs, beat well with a fork and add to the dry ingredients.
Add the reserved bacon fat and mix just until the dry ingredients are moistened.
Fold in the cheese and bacon.
Spoon the batter into the prepared muffin cups.
Bake for about 15 minutes until the muffins are well risen and browned and a toothpick inserted in the center of one muffin comes out clean.
Remove the tin(s) to a wire rack.
Cool for 5 minutes before removing the muffins from the cups.