Corn Muffins with Bacon
That’s right. I love bacon and I will use it any which way I can. This morning, I made a bit of extra bacon and decided to use the extra to throw into corn muffins. These are pretty darn good, and only take 30 minutes to bring it all together. Let’s get started.
- Six slices of bacon, cooked and crumbled
- 1 cup of yellow cornmeal
- 2/3 cup of all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon double-acting baking powder
- 1/2 teaspoon of salt
- 2 eggs
- 3 tablespoons of melted butter
- 1/4 of milk
- 1 cup of sour cream
- Butter for greasing muffin pan
- Optional – few dashes of chipolte hot sauce
Preheat your oven to 425 degrees.
With your sifter, sift all of your dry ingredients into a bowl, then mix well. In a separate bowl, add the wet ingredients, as well as your bacon pieces, and whisk together really well. Now, you will want to combine both ingredients and beat this into a nice batter.
Grease your muffin pan with a good amount of butter. Now you will need to divide your batter into the 12 muffin cups. Once added, hold back for another 25 minutes as these need to go into the oven for 20 minutes, or until golden brown. These are hearty, and delicious. Enjoy.