Bacon and Scallion Corn Muffins

This came from Gourmet Magazine. Yummy served warm with butter, & some nice, hot soup. Prep time may not be 20mins for you, but that's how long it took me.

• Ready In: 40 mins
• Yields: 12 Muffins

Ingredients

• 1⁄4 lb  sliced lean bacon
• 1⁄3 cup  thinly sliced scallion
• 1  cup yellow cornmeal
• 2⁄3 cup all-purpose flour
• 1  teaspoon double-acting baking powder
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt
• 2  large eggs
• 3  tablespoons unsalted butter, melted and cooled
• 1 1⁄2 cups sour cream
• 1⁄4 cup milk

Directions

1. Cook bacon until it is crispy.
2. Blot with paper towels& crumble it.
3. Drain off all but 1 tablespoon of the fat from the skillet, and use remaining bacon grease to cook the onion over moderately low heat, stirring, until it is softened.
4. Into a bowl sift together the cornmeal, flour, baking powder, baking soda, and salt.
5. In another bowl whisk together the eggs, butter, sour cream, and milk.
6. Stir in bacon, onion, and cornmeal mixture, and beat the batter well.
7. 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.
8. oven for 20 minutes, or until they are golden.
9. Turn the muffins out onto a rack and let them cool.