Pretty right? Too bad I didn’t try them before I made this great breakfast tray for CK and I to enjoy. While edible and flavorful my corn muffins with bacon and herbs came out rather dry. I have yet to find a cornbread or muffin recipe, which doesn’t include adding sour cream or creamed corn, that has ever come out with a tender crumb. Does such a thing exist? What’s the secret? Do I need to invest in a special brand of corn meal? Only stir the muffins counterclockwise under the light of a full moon? Steal eggs from the giant who lives at the top of the beanstalk?
Help me faithful readers! You’re my only hope. What would you add to the below recipe to perfect the texture? I think muffins that include bacon should be something I absolutely love, not just something that’s sort of OK. Is it hopeless? Do you think I should just start stirring in the sour cream now?
Cornmeal and Bacon Muffins
Originally published in Muffins and Other Morning Bakes by Linda Collister
Makes 12 muffins
4 slices bacon, diced
1 cup plus 2 tablespoons yellow cornmeal
1 cup all-purpose flour, sifted
1/4 teaspoon coarsely ground black pepper or crushed dried chilies
1 tablespoon baking powder
2 large eggs, lightly beaten
1 cup milk
1 tablespoon bacon fat (see recipe), vegetable oil, or melted butter
1 teaspoon maple syrup
1 tablespoon fresh herbs, such as snipped chives or chopped parsley, or sliced scallions
Preheat the oven to 425ºF. Put the bacon into a cold skillet, nonstick if possible, and fry until crisp. Remove the bacon and transfer to a plate lined with crumpled paper towels. Drain off all but 1 tablespoon of the fat in the skillet (if necessary, make up to this amount with vegetable oil or melted butter).
Put all the dry ingredients in a large bowl. Add the bacon, eggs, milk, bacon fat, oil or butter, syrup, and the herbs or scallions. Mix quickly to make a course, slightly streaky batter; do not beat or over mix. Spoon the mixture into the prepared muffin pan, filling each cup about two-thirds full. Bake for about 15 minutes until lightly golden and just firm to the touch. Let cool in the pan for 1 minute, then turn out onto a wire rack. Eat warm, immediately or within 24 hours. When thoroughly cooled, the muffins can be wrapped then frozen for up to 1 month.