| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cklive01 |
12 |
servings |
INGREDIENTS
| 1/4 |
lb |
Sliced lean bacon |
| 1/3 |
c |
Thinly-sliced scallion |
| 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 |
| 3 |
tb |
Unsalted butter; melted, cooled |
| 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, flour, baking powder, baking soda, and salt. In another
bowl whisk together the eggs, butter, sour cream, and milk, stir in
bacon, onion, and 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 425 degree oven for 20 minutes,
or until they are golden. Turn the muffins out onto a rack and let
them cool. This recipe yields 12 muffins.
Recipe Source: COOKING LIVE with Sara Moulton Recipe developed from
Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-8790 broadcast
01-02-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
08-07-1998
Recipe by: Sara Moulton
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