Corn Muffins With Bacon and Cheddar (America's Test Kitchen)

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READY IN: 1hr 5mins
YIELD: 12 muffins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Adjust oven rack to the middle position and preheat oven to 400°.
  • Grease a 12-cup muffin tin.
  • Fry the bacon in a small skillet over med-high heat until crisp, about 5 minutes.
  • Stir in the scallions, salt, and pepper; cook until the scallions are heated through, about 1 minute.
  • Transfer the mixture to a paper-towel lined plate; let cool.
  • In a bowl, whisk the flour, cornmeal, baking powder, baking soda, and salt together.
  • In another bowl, whisk the sour cream, milk, sugar, melted butter, and eggs together until combined.
  • Gently fold the sour cream mixture into the flour mixture with a rubber spatula until just combined (do not overmix).
  • Gently fold in the bacon mixture and 1 1/2 cups of cheddar cheese.
  • Using a greased 1/3 cup measure, portion the batter into each muffin cup.
  • Sprinkle the remaining 1/2 cup cheddar over the tops of the muffins.
  • Bake until golden brown and a pick comes out with just a few crumbs attached, 15-20 minutes, rotating the pan halfway through the baking.
  • Let the muffins cool in the pan for 5 minutes, the turn out onto a wire rack and let cool for 10 minutes before serving.
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