Bacon and Scallion Corn Muffins
 
gourmet magazine 
 
1/4 lb.  sliced lean bacon
1/3 cup  thinly sliced scallion
1 cup  yellow cornmeal
2/3 cup  all-purpose flour
1 tsp  double-acting baking powder
1 tsp  baking soda
1/2 tsp  salt
2 large  eggs
3 Tbsp  unsalted butter, melted and cooled
1-1/2 cup  sour cream
1/4 cup  milk
 
in a heavy skillet cook the bacon over moderate heat until it is crisp, 
transfer it to paper towels to drain, and crumble it. 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. into a bowl sift together the cornmeal, flour, baking powder, 
baking soda, and salt. in another bowl whisk together the eggs, butter, 
sour cream, and milk, stir in bacon, onion, and cornmeal mixture, and 
beat the batter well. divide the batter among 12 well-buttered 1/3-cup 
muffin tins and bake the muffins in the middle of a preheated 425 degree 
f. oven for 20 minutes, or until they are golden. turn the muffins out 
onto a rack and let them cool. 
 
yield: 12 muffins 
 
-- 
(ID: 3997) Mirror: rec.food.recipes: Thu, Jan 13, 2005


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