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.

Recently on a brief trip to Portland, Maine to celebrate my friend Holly’s graduation from Grad School (and also to thoroughly scope out the layout of her house so that I can covertly sneak in and “borrow” her brand new Corgi puppy) CK and I decided to make a quick stop in Freeport. Now for any of you that have had the pleasure of visiting Freeport, you know that it’s impossible for the time you spend there to ever be brief. Freeport is not only home to the Flagship L.L. Bean store, but it’s also packed with fabulous small boutiques and outlets. When I was little I loved visiting so I could check out the in-store open aquarium at L..L. Bean and watch the trout swimming at the base of the spiral staircase, and when I got older I loved having the chance to refresh my wardrobe. Therefore it’s been one of my favorite spots in Maine for most of my life.

CK had never been to Freeport, so I made sure to give him the full touristy tour and while we were checking out the large “Home” section at L.L. Bean I lost my mind, apparently forgot momentarily that I actually was from Maine, and bought a New England Maple Baked Beans gift set. I don’t know what I was thinking. I guess I was seduced by that mini bottle of Maple Syrup and the cute red bow. In case you aren’t aware, Baked Beans are the traditional Saturday night fare in New England and my grandparents always served them with hot dogs and B&M Brown Bread. Yes that’s the bread that comes in a can. Don’t knock it until you’ve tried it!

Honestly, growing up, I hated homemade baked beans, and would avoid them at all cost in favor of the one’s that came in a can. But this little gift set has changed my tune. After following the directions for sorting, soaking, prepping, and baking I was rewarded with the most delicious bowl of baked beans I’ve ever had. It probably didn’t hurt that they were full of brown sugar, tart green apple bites, Vermont maple syrup, and a really obscene amount of thick cut bacon. I served my bean “supper” with ridiculously overpriced hot dogs from Whole Foods and whipped up a loaf of Mark Bitman’s Quick Whole Wheat and Molasses Bread, which tastes eerily similar to that bread in a can I have such fond memories of.

So in the Fall, if you’re looking for something hearty to serve a small army than definitely consider trying out this set or whipping up your own homemade batch of baked beans. If you do order the online kit just keep in mind that they’re calling it “Vermont Maple Baked Beans.” In addition, that cute little bottle of amber colored syrup is only a third of the amount that you actually use in the dish so be sure to stock up on your favorite real maple syrup before you begin the time consuming, but definitely worthwhile, cooking process.

I don’t get the obsession everyone and their brother has with bacon. Personally I’ll eat it on occasion, but honestly since I was a kid I’ve hated the way the smell of cooked bacon lingers in your house for what seems like years after it’s been eaten. My mother and I both go to great lengths to not have that happen, but some creative people over at Super Sized Meals have decided that bacon is the ultimate apple pie addition. I’m a little horrified but thoroughly admire their neat and tidy presentation and since the dessert was described as being “om nom nom” I might just sample a slice if one was offered. As long as they didn’t try to bake it in my house.

Dave MacLachlan, a Mac software engineer at Google was granted a “culinary scholarship” to spend time helping prep in the famous Google cafeteria kitchens. Apparently, even the chefs are called culinary engineers. I like the sound of that title. I’m hardly a chef, but do you suppose it’s safe to call myself a chocolate chip cookie engineer? Anyway, Google is the coolest company ever.

Amy Finley, the winner of the latest installment of The Next Food Network Star, will debut her new show, “The Gourmet Next Door” this Sunday, October 14th a 1:00 PM EST. I’m planning to watch at least her debut episode, but poor Amy looks like a terrified deer paralyzed by the headlights of an oncoming car in every single publicity photo so I really don’t have very high hopes.

Before I started dating CK I essentially refused to eat anything spicy. In the past I’ve honestly gone out to dinner at Mexican restaurants and only ordered margaritas and snacked on corn chips, but now I’m addicted to heat. Essentially this means I tend to double the amount of spice, which is exactly what I did with the chili powder called for in the below soup as well as the chipolte pepper in the cornbread muffins.

Combine Cheese, Mix, Corn & Peppers	Spoon
Choped Onion	Sliced Bacon
Minced Garlic	Saute
Add Stock, Spices & Tomatoes	Add Beans & Boil
Stir in Oodles of Cilantro	Thicken
Fresh From the Oven	Garnish

Fire!