Prep 45 mins
Cook 20 mins
In 'Soup Makes the Meal' by Ken Haedrich
- 1⁄4-1⁄2 lb bacon, to your taste
- 1 1⁄2 cups unbleached all-purpose flour
- 1 cup fine-ground yellow cornmeal
- 2 1⁄2 tablespoons sugar
- 2 1⁄2 teaspoons baking powder
- 3⁄4 teaspoon salt
- 1 large egg
- 1 1⁄2 cups milk
- 1⁄4 cup vegetable oil (or unsalted butter, melted)
- 3⁄4 cup finely chopped pecans, toasted
- Grease a 12-cup muffin tin; preheat oven to 400°.
- Put the bacon in a hot large skillet and fry until it is crisp-cooked.
- Transfer to a paper towel-lined plate.
- When cool enough to handle, chop and set aside.
- Sift the flour, cornmeal, sugar, baking powder, and salt together in a large bowl.
- In another bowl, whisk the egg until frothy, then blend in the milk and oil.
- Make a well in the center of the dry mixture and add the liquid all at once.
- Stir briefly; add the pecans and continue to stir just until blended.
- Divide the batter evenly between the muffin cups.
- Bake on the center rack of the oven until the tops are lightly golden, about 20 minutes.
- Transfer the muffins to a wire rack or, if you're serving them immediately, put them in a cloth-lined basket and serve.
- Variation-add up to 1 cup grated smoked cheddar or Gouda or 1/2 cup crumbled blue cheese.
These muffins did not work out well for me. They were very, very heavy. They were done baking before they were able to get a golden color. I followed the recipe and used the option of unsalted butter rather than oil.