Recipe by ratherbeswimmin'
In 'Soup Makes the Meal' by Ken Haedrich
Top Review by Marie Nixon
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.
- 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
Directions See How It's Made
- 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.