Bacon And Onion Corn Muffins
Serves: 5
Felicia King
1 January 1970
Based on User reviews:
55
Spice
51
Sweetness
52
Sourness
42
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 cup
Onion (finely chopped)1 cup
Yellow Cornmeal2 cup
All-Purpose Flour1 tsp
Baking Soda1 tsp
Salt2 large
Egg1.5 cups
Sour Cream1 cup
MilkDirections:
1
In a heavy skillet cook the bacon over moderate heat until it is crisp, transfer it to paper towels to drain, and crumble it
2
Pour off all but 1 tablespoon of the fat from the skillet and in the fat remaining in the skillet cook the onion over moderately low heat, stirring, until it is softened
3
Into a bowl sift together the cornmeal, the flour, the baking powder, the baking soda, and the salt
4
In another bowl whisk together the eggs, the butter, the sour cream, and the milk, stir in the bacon, the onion, and the cornmeal mixture, and beat the batter well
5
Divide the batter among 12 well-buttered 1/3-cup muffin tins and bake the muffins in the middle of a preheated 425°F
6
Oven for 20 minutes, or until they are golden
7
Turn the muffins out onto a rack and let them cool
8
In a heavy skillet cook the bacon over moderate heat until it is crisp, transfer it to paper towels to drain, and crumble it
9
Pour off all but 1 tablespoon of the fat from the skillet and in the fat remaining in the skillet cook the onion over moderately low heat, stirring, until it is softened
10
Into a bowl sift together the cornmeal, the flour, the baking powder, the baking soda, and the salt
11
In another bowl whisk together the eggs, the butter, the sour cream, and the milk, stir in the bacon, the onion, and the cornmeal mixture, and beat the batter well
12
Divide the batter among 12 well-buttered 1/3-cup muffin tins and bake the muffins in the middle of a preheated 425°F
13
Oven for 20 minutes, or until they are golden
14
Turn the muffins out onto a rack and let them cool