Bacon and Scallion Corn Muffins


12 muffins
Bacon and Scallion Corn Muffins
8 ounces (about 8 slices) applewood-smoked bacon, cut into ⅓-inch piecesapplewood smoked bacon8
1 ⅓ cups buttermilk, at room temperaturebuttermilk1 ⅓
1 teaspoon hot saucehot sauce1
2 large eggs, at room temperatureegg(s)2
1 ⅓ cups yellow cornmeal (about 7 ounces)yellow cornmeal1 ⅓
1 ⅓ cups all-purpose flour (6 to 6 ½ ounces)all purpose flour1 ⅓
⅓ cup sugarsugar
1 tablespoon baking powderbaking powder1
¾ teaspoon fine saltfine sea salt¾
¼ teaspoon freshly ground black pepperfreshly ground black pepper¼
1 ½ sticks chilled unsalted butter, cut into ½-inch cubesunsalted butter1 ½
5 large scallions (green onions), choppedscallion(s)5


Bacon and Scallion Corn Muffins
Position an oven rack in the center of the oven and preheat to 400 degrees F. Line a standard 12-cup muffin pan with paper liners.

In a large nonstick skillet, cook the bacon, over medium heat until crisp and brown. Transfer the bacon to paper towels; drain and cool.

In a large bowl, whisk together the buttermilk, hot sauce and eggs. Combine the cornmeal, flour, sugar, baking powder, salt and pepper in a food processor. Drop in the cold butter cubes. Using on/off turns, blend until the butter is cut in finely and the mixture resembles a coarse meal. Pour the dry ingredients over the buttermilk mixture. Scatter the bacon and green onions over the batter. Using a thin, flexible spatula, fold the batter together, scraping up the liquids from the bottom each time and turning the bowl as you fold. Do not over-fold; some dry patches are fine. Using a rounded 1/3 cup of batter for each muffin, fill the paper liners.

Bake until puffed and browning at edges, and a tester inserted into the center comes out clean, 18 to 20 minutes. Let the muffins stand 5 to 10 minutes. Twist each muffin in place to loosen the edges from the pan. Lift the muffins out onto a rack and cool.
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