I made these cornbread muffins all the way back for Thanksgiving! I never seem to be able to get over my blogging backlog. This is a pure savory muffin with bacon, a little bit of bacon grease and almost no sugar.
I personally prefer a sweet cornbread muffin but I am a fan of using a tad of bacon grease in the batter. It gives the muffins a little more flavor. The recipe is from 101 Things to do with Bacon. The recipe is actually for a skillet cornbread but at the time I made this I didn’t have a skillet so I poured the batter into muffin cups.
I consumed so much pie at Thanksgiving anyway that this unsweetened version was probably the better choice.
1 1/2 cups cornmeal
1/2 cup flour
2 tsp baking powder
1 tsp sugar
1 tsp salt
1/4 tsp baking soda
1/4 cup vegetable oil
1 1/2 cups buttermilk
2 eggs, beaten
6 strips bacon
- Preheat the oven to 425 F/220 C. In a large bowl whisk together the cornmeal, flour, baking powder, sugar, salt.
- Make a well in the center and add in the oil, buttermilk and eggs. Stir until just combined. Using an oven safe skillet cook the bacon until crispy.
- Transfer the bacon to a paper towel lined plate. Discard all but 1 tablespoon of the bacon grease. Crumble the bacon into the batter and pour into the skillet.
- Place the skillet in the oven and bake for 20-25 minutes until golden brown.
adapted from 101 Things to do with Bacon