Bacon Corn Muffins

Name: Bacon Corn Muffins
Yield: 4 servings
Ingredients: 1 1 1/4 cups whole milk; 1 1 large egg; 1 3/4 stick (6 tablespoons) unsalted butter, melted and cooled; 1 1 cup yellow cornmeal; 1 3/4 cup all-purpose flour; 1 1 cup chopped scallions; 1 8 bacon slices, cooked and crumbled (1/2 pound); 1 2 tablespoons sugar; 1 1 tablespoon baking powder; 1 3/4 teaspoon salt

From the kitchen of Carly

Crispy bacon meets sweet corn in these tender, savory muffins studded with scallions. They're golden, buttery, and perfectly moist, striking that rare balance between breakfast bread and proper side dish. Grab one warm from the pan.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 1/4 cups whole milk
11 large egg
13/4 stick (6 tablespoons) unsalted butter, melted and cooled
11 cup yellow cornmeal
13/4 cup all-purpose flour
11 cup chopped scallions
18 bacon slices, cooked and crumbled (1/2 pound)
12 tablespoons sugar
11 tablespoon baking powder
13/4 teaspoon salt

Instructions

Put oven rack in middle position and preheat oven to 400°F.
Whisk together milk, egg, and butter in a small bowl. Whisk together remaining ingredients in a large bowl, then add milk mixture to dry ingredients. Stir until just combined.
Divide among 12 greased (1/2-cup) muffin cups. Bake until golden and a tester comes out clean, about 20 minutes. Cool in pan on a rack 5 to 10 minutes.