Categories: Muffins, Side Dish
Ingredients
- 1/4-1/2 lb bacon , to your taste
- 1 1/2 cups unbleached all-purpose flour
- 1 cup fine-ground yellow cornmeal
- 2 1/2 tablespoons sugar
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 large egg
- 1 1/2 cups milk
- 1/4 cup vegetable oil (or unsalted butter, melted)
- 3/4 cup finely chopped pecans , toasted
Directions
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Grease a 12-cup muffin tin; preheat oven to 400°.
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Put the bacon in a hot large skillet and fry until it is crisp-cooked.
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Transfer to a paper towel-lined plate.
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When cool enough to handle, chop and set aside.
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Sift the flour, cornmeal, sugar, baking powder, and salt together in a large bowl.
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In another bowl, whisk the egg until frothy, then blend in the milk and oil.
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Make a well in the center of the dry mixture and add the liquid all at once.
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Stir briefly; add the pecans and continue to stir just until blended.
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Divide the batter evenly between the muffin cups.
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Bake on the center rack of the oven until the tops are lightly golden, about 20 minutes.
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Transfer the muffins to a wire rack or, if you’re serving them immediately, put them in a cloth-lined basket and serve.
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Variation-add up to 1 cup grated smoked cheddar or Gouda or 1/2 cup crumbled blue cheese.