Bacon–Scallion Corn Muffins
Inspired by the savory scones that have become ubiquitous in bakeries and cafés, we created these hearty corn muffins studded with little bits of bacon and green onion.
By Yankee Magazine|Feb 20 2020|
Bacon Scallion Corn Muffins | Favorite Corn Recipes
Photo Credit: Melissa DiPalmaWho says muffins have to be sweet? Inspired by the savory scones that have become ubiquitous in bakeries and cafés, we created these hearty bacon–scallion corn muffins studded with little bits of bacon and green onion. Serve alone or with eggs, soup, or salad.
Yield:
12 muffins
Total Time:
55 minutes minutesHands-on Time:
30 minutes minutes
Ingredients
5 strips bacon, cut crosswise into 1/2-inch pieces
1-1/2 cups all-purpose flour
1-1/2 cups cornmeal
1/3 cup granulated sugar
1 tablespoon plus 1 teaspoon baking powder
3/4 teaspoon table salt
1-1/3 cups buttermilk
1 stick unsalted butter, melted and cooled, plus more for pan
2 large eggs
3 scallions, green parts only, thinly sliced crosswise
Instructions
Preheat your oven to 375° and set a rack to the middle position. Line the cups of a standard 12-cup muffin pan with paper liners or grease them lightly with butter.
In a large skillet over medium heat, cook the bacon, stirring, until crisp. Using a slotted spoon, transfer to paper towels and discard the drippings.
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
In a medium-size bowl, whisk together the buttermilk, butter, and eggs.
Pour the wet ingredients into the dry ingredients and stir to combine. Fold in the scallions and reserved bacon.
Divide the batter evenly among the prepared muffin cups.
Bake until lightly golden, about 25 minutes.
Let cool slightly before unmolding.
I’m trying these tonight, they sound fantastic!!
I find that any kind of savory corn bread tastes better without all that sugar in the recipe. Use a tablespoon if you want to balance the flavor…or omit it entirely.
Debi that sounds about right. I wonder what you think about the idea of adding a tiny bit of sage to it? My Father always added some sage to any corn bread dish he made. With him being from texas, and my Mother from England, cooking in our house was always ddifferent.
For myself, I might add a little finely grated cheese to the mix. Possibly, English Cheshire or Stilton would go good with the bacon.
Discard the bacon fat! WHAT? Put it in a container and freeze it. My dad cooked his eggs in bacon fat. I use it instead of salt pork when making clam chowder or other applicable soups to sauté the vegetables. He was from a generation that wasted nothing!
According to AI:
“Butter is high in saturated fat, which is linked to heart disease, while bacon fat is high in calories and sodium and can be unhealthy if cooked at high temperatures. However, bacon fat is also higher in heart-healthy monounsaturated fats, like oleic acid, similar to olive oil.”
Just something to think about!