Categories: Pizza/flatbread
Ingredients
- Bacon butter:
- 6 slices bacon
- 1 cup unsalted butter, softened
- 1/4 tsp kosher salt
- Muffins:
- 1 cup flour
- 1 cup stone-ground cornmeal
- 1 tbsp. baking powder
- 1 1/2 tsp kosher salt
- 1 1/4 cups Creamed Corn (see recipe)
- 1/2 cup whole milk
- 1/2 cup unsalted butter, melted
- 1 large egg
- 2 large egg whites
Directions
-
For bacon butter: In a large skillet, cook bacon over medium heat until crisp. Remove bacon and let drain on paper towels, reserving 1/4 cup drippings in a bowl. Let bacon cool completely; crumble.
-
In a medium bowl, stir together crumbled bacon, butter, and salt. Cover and refrigerate until ready to use.
-
Preheat oven to 425. Pour 1 tsp bacon drippings into 12 muffin cups. Place in over until drippings are very hot, about 8 minutes.
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In a large bowl, whisk together flour, cornmeal, baking powder, and salt. In a medium bowl, whisk together 1 1/4 cups Creamed Corn, milk, melted butter, and egg. Make a well in center of dry ingredients. Add milk mixture, stirring just until moistened. In another medium bowl, beat egg whites with a mixer at high speed until stiff peaks form. Fold egg whites into batter. Carefully divide batter among muffin cups.
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Bake until a wooden pick inserted in center comes out clean, about 12 minutes. Let cool in pan for 5 minutes. Run a knife around edge of cups; remove muffins. Serve warm with bacon butter.