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Gigi's Bacon-Corn Muffins
8 ounces sliced bacon
1 cup flour
1 cup yellow cornmeal
2 tablespoons sugar
1/4 cup minced onion or scallion
4 teaspoons baking powder
1/2 teaspoon salt
An 8 1/2-ounce can cream-style golden corn
1/2 cup milk
About 1 hour before serving grease twelve 2 1/2-inch muffin cups.
a 12-inch skillet over medium-low heat, cook bacon until browned. Remove to paper towels
to drain. Crumble bacon. Sauté onion. Reserve. Reserve 1/4 cup bacon drippings. Preheat
oven to 425 degrees F.
In medium bowl with fork, mix flour, cornmeal, sugar, baking powder and
salt. In small bowl with fork, beat corn, milk, egg, reserved bacon drippings. With spoon,
stir corn mixture into flour mixture just until moistened. Fold
in bacon and onion. Spoon
batter into muffin cups. Bake 15 minutes. Carefully remove the muffins from pan.
Serve hot and enjoy!
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