bacon scallion corn muffins

bacon and scallion corn muffins

baking breakfast recipes

It’s November. Thanksgiving is coming! If you work in retail, you know what that means…

bacon scallion corn muffins

Fall is always a busy season for me.  This time of year, I turn to my simple, make ahead recipes that are easy to take on the go and to make.

bacon scallion corn muffins

Bacon scallion corn muffins are one of my go-to’s.  They’re super easy to make, require simple ingredients, and I just never get tired of them.

bacon scallion corn muffins

The muffins are sweet and salty, moist and smoky, and can play many roles:  a quick breakfast, a satisfying snack, or as a side!  No matter when or how you eat them, I highly suggest having these muffins warm and with butter.

bacon and scallion corn muffins

recipe from:  Giada at Home, on the Food Network

ingredients

  • 8 oz about 8 slices Applewood-smoked bacon, cut into 1/3 inch pieces
  • 1 1/3 c buttermilk, at room temperature
  • 1 t hot sauce, more or less to taste
  • 2 large eggs, at room temperature
  • 1 1/3 c yellow cornmeal
  • 1 1/3 c all purpose flour
  • 1/3 c plus 2 teaspoons sugar
  • 1 T baking powder
  • ¾ t fine salt
  • ¼ t freshly ground black pepper
  • 1 ½ stick chilled unsalted butter, cut into ½ inch cubes
  • 5 large scallions, sliced
  • granulated sugar, for sprinkling

instructions

  1. Slice bacon, cook in a skillet, and drain on a plate covered with paper towels.
  2. Preheat oven to 400 degrees F.
  3. Arrange paper liners in a standard 12-cup muffin pan.
  4. Chop scallions, (white and green parts).  Set aside.
  5. In a large bowl, whisk together the buttermilk, hot sauce, and eggs.
  6. In the bowl of a food processor, mix the cornmeal, flour, sugar, baking powder, salt, and pepper.  Drop butter into the bowl and pulse the food processor until butter is finely cut, and the mixture is a coarse meal.
  7. Pour dry ingredients into large bowl with wet ingredients.  Add bacon and scallion.  With a flat spatula, mix together, scraping the bottom and sides of the bowl.  Mix until just combined.  Do not over mix.
  8. Fill muffin cups with about a heaping 1/3 cup batter each.  Sprinkle tops with sugar.
  9. Bake 18-20 minutes.  Muffins should be golden, and a tooth pick inserted should come out clean.
  10. Let muffins cool 5-10 minutes.  Twist and pull muffins from pan and finish cooling on rack.