Cheese-and-bacon corn muffins Essay

These muffins go well with chili.

8 strips bacon (1/2 lb.), diced 1cup 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 cupmilk 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 untilcrisp. Lift out bacon with a slotted spoon. Discard all but 2tablespoons fat.

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Add onion; cook and stir until limp. In a bowl, mix flour, cornmeal, sugar, baking powder, and salt.Beat eggs and milk with butter; stir into flour mixture just untilmoistened. 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 withremaining cheese.

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


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