Bacon And Scallion Corn Muffins

Recipe Ingredients

1/4 lb	113g / 4oz	Sliced lean bacon
1/3 cup	78ml	Thinly-sliced scallion
1 cup	62g / 2.2oz	Yellow cornmeal
2/3 cup	41g / 1.4oz	All-purpose flour
1 teaspoon	5ml	Double-acting baking powder
1 teaspoon	5ml	Baking soda
1/2 teaspoon	2.5ml	Salt
2 teaspoons	10ml	Eggs (large)
3 tablespoons	45ml	Unsalted butter - melted, cooled
1 1/2 cups	355ml	Sour cream
1/4 cup	59ml	Milk

Recipe Instructions

In a heavy skillet cook the bacon over moderate heat until it is crisp, transfer it to paper towels to drain, and crumble it. Pour off all but 1 tablespoon of the fat from the skillet and in the fat remaining in the skillet cook the onion over moderately-low heat, stirring, until it is softened.

Into a bowl sift together the cornmeal, flour, baking powder, baking soda, and salt. In another bowl whisk together the eggs, butter, sour cream, and milk, stir in bacon, onion, and cornmeal mixture, and beat the batter well.

Divide the batter among 12 well-buttered 1/3-cup muffin tins and bake the muffins in the middle of a preheated 425 degree oven for 20 minutes, or until they are golden. Turn the muffins out onto a rack and let them cool.

Source:
COOKING LIVE with Sara Moulton - Recipe developed from Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-8790 broadcast 01-02-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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