Bacon Corn Muffins
Cheesy Bacon-Corn Muffins
Bacon Corn Muffins
Gigi's Bacon-Corn Muffins



Bacon Corn Muffins

Ready in: < 30 minutes
Difficulty: 3
(1=easiest :: hardest=5)

Categories:
Savory Muffins Recipes

5 slices diced bacon -- cooked crisp
2 eggs
1 cup buttermilk
1/3 cup melted butter -- cooled
1 1/4 cup flour
3/4 cup cornmeal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

In a medium bowl, beat the eggs, buttermilk, and melted butter with a
wire whisk until light. In another bowl, combine the flour, cornmeal,
sugar, baking powder, baking soda, and salt. Add buttermilk mixture to
dry mixture and stir until just moistened. Fold in crisp cooked bacon.
Batter will be lumpy.
Fill 9 greased muffin cups to top of cups. Bake in a preheated 400F
oven for about 20 minutes, or until a cake tester comes out clean and
tops bounce back when touched. Let muffins stand 5 minutes in pan
before turning out onto a rack to cool.

Source:
http://www.cdkitchen.com/recipes/rec...n_Corn_Muffins
4770.shtml




Cheesy Bacon-Corn Muffins

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 sl Bacon -- Diced
1/4 cup Onion -- Chopped
1 1/4 cup Unbleached Flour -- Sifted
1/4 cup Yellow Corn Meal
1/2 cup Sugar
3 tsp Baking Powder
1 tsp Salt
2 lg Eggs -- Beaten
1 cup Milk
3 tsp Butter Or Margarine -- Melted
1/2 cup Cheddar Cheese -- Shredded

Fry the bacon and onion in a 10-inch skillet, over
medium heat, for 5 minutes or until the bacon is crisp
and the onions are tender. Remove the bacon and onion
and drain on paper towels. Sift the flour, corn meal,
sugar, baking powder and salt into a bowl, and set
aside. In another bowl, combine the eggs, milk, and
butter, blending well. Add the egg mixture, all at
once, to the flour mixture, stirring just until
moistened. Stir in the bacon-onion mixture, and
cheese, blending well. Spoon the batter into greased
3-inch muffin-pan cups, filling each 2/3 rds full.
Bake in a preheated 400 Degree F. oven for 15 minutes
or until a wooden pick inserted in the center of a
muffin comes out clean. Cool, until cold to the touch,
and wrap in foil, or serve immediately while still hot.

To reheat:

Heat the foil-wrapped muffins in a preheated 350
Degree F. oven for 10 to 12 minutes.

Source:
http://www.recipesource.com/baked-go...con-corn1.html





Bacon Corn Muffins

1 1/4 cups whole milk
1 large egg
3/4 stick (6 tablespoons) unsalted butter, melted and cooled
1 cup yellow cornmeal
3/4 cup all-purpose flour
1 cup chopped scallions
8 bacon slices, cooked and crumbled (1/2 lb)
2 tablespoons sugar
1 tablespoon baking powder
3/4 teaspoon salt


Put oven rack in middle position and preheat oven to 400°F.
Whisk together milk, egg, and butter in a small bowl. Whisk together
remaining ingredients in a large bowl, then add milk mixture to dry
ingredients. Stir until just combined.
Divide among 12 greased (1/2-cup) muffin cups. Bake until golden and a
tester comes out clean, about 20 minutes. Cool in pan on a rack 5 to 10
minutes.

Makes 12 muffins.

Gourmet
Source: http://www.epicurious.com/gourmet/la...recipes/231394





Gigi's Bacon-Corn Muffins

8 ounces sliced bacon
1 cup flour
1 cup yellow cornmeal
2 tablespoons sugar
1/4 cup minced onion or scallion
4 teaspoons baking powder
1/2 teaspoon salt
An 8 1/2-ounce can cream-style golden corn
1/2 cup milk
1 egg

About 1 hour before serving grease twelve 2 1/2-inch muffin cups.
In a 12-inch skillet over medium-low heat, cook bacon until browned.
Remove to paper towels to drain. Crumble bacon. Sauté onion. Reserve.
Reserve 1/4 cup bacon drippings. Preheat oven to 425 degrees F.
In medium bowl with fork, mix flour, cornmeal, sugar, baking powder and
salt. In small bowl with fork, beat corn, milk, egg, reserved bacon
drippings. With spoon, stir corn mixture into flour mixture just until
moistened. Fold in bacon and onion. Spoon batter into muffin cups. Bake
15 minutes. Carefully remove the muffins from pan. Serve hot and enjoy!
Source: http://labellecuisine.com/Archives/b...rn_muffins.htm


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