The secret to these muffins golden crust is bacon fat. They’re not the healthiest little buggers, but boy are they good. Fix up a pot of beans and you got yourself a meal. Take a long walk afterward. Or maybe run a marathon.
Bacon Cheddar Corn Muffins
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 ear corn, cooked, kernels shaved off
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 beaten eggs
- 1 1/2 cups buttermilk (or 1 cup milk)
- 3 slices bacon, cooked well, chopped, drippings reserved (about a 1/4 cup)
- 1/2 cup shredded cheddar
- fresh cracked pepper
Preheat oven to 425. Grease the bottom of two muffin pans, or one large pan (12 muffins total). Set aside. In a medium bowl, combine flour, cornmeal, baking powder and salt. Make a well in the center. In a smaller bowl, combine eggs and buttermilk. Pour into well in the dry mixture all at once. Stir until just combined and then add bacon grease and stir again. Fold in cheese, bacon bits, corn kernels and if desired black pepper. Cook for 20-25 minutes until golden. Cool on a wire rack.