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

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.