Food
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|
Coffee By Design | Portland, Maine
Photo Credit : Katherine Keenan
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.