Cheese-and-bacon corn muffins Essay

These muffins go well with chili. 8 strips bacon (1/2 lb.), diced 1
cup chopped onion 1-1/4 cups all-purpose flour 3/4 cup yellow cornmeal 1/3 cup sugar 3-1/2 teaspoons baking powder 1 teaspoon salt 2 eggs 1 cup
milk 3 tablespoons butter or margarine, melted 1-1/4 cups (5 oz.)
shredded sharp cheddar cheese



In a 10- to 12-inch frying pan, stir bacon over medium heat until
crisp. Lift out bacon with a slotted spoon. Discard all but 2
tablespoons fat. Add onion; cook and stir until limp.

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In a bowl, mix flour, cornmeal, sugar, baking powder, and salt.
Beat eggs and milk with butter; stir into flour mixture just until
moistened. Mix in bacon, onion, and 3/4 cup cheese. Fill greased large
(2-3/4- to 3-in. size) muffin cups 2/3 full with batter. Sprinkle with
remaining cheese.



Bake in a 400[deg.] oven until a wooden pick inserted in center of
muffin comes out clean, about 20 minutes. Remove from pans; cool on
racks. Serve warm. Makes 16 to 18.

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