| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
October 199 |
1 |
servings |
INGREDIENTS
| 8 |
sl |
Lean bacon |
| 1/2 |
c |
Finely chopped onion |
| 1 |
c |
Yellow cornmeal |
| 2/3 |
c |
All-purpose flour |
| 1 |
ts |
Double-acting baking powder |
| 1 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 2 |
lg |
Eggs |
| 1/2 |
|
Stick unsalted butter; melted and cooled |
|
|
; (1/4 cup) |
| 1 1/2 |
c |
Sour cream |
| 1/4 |
c |
Milk |
INSTRUCTIONS
In a heavy skillet cook the bacon over moderate heat until it is
crisp, transfer it to paper towels to drain, and crumble it. Pour off
all but 1 tablespoon of the fat from the skillet and in the fat
remaining in the skillet cook the onion over moderately low heat,
stirring, until it is softened. Into a bowl sift together the
cornmeal, the flour, the baking powder, the baking soda, and the
salt. In another bowl whisk together the eggs, the butter, the sour
cream, and the milk, stir in the bacon, the onion, and the cornmeal
mixture, and beat the batter well. Divide the batter among 12
well-buttered 1/3-cup muffin tins and bake the muffins in the middle
of a preheated 425F. oven for 20 minutes, or until they are golden.
Turn the muffins out onto a rack and let them cool.
Makes 12 muffins.
Gourmet October 1991
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