Corn Muffins

We make a dozen basic corn muffins to serve alongside a soup. These are also wonderful as a snack with some cheese. A little bacon drippings prevents this from being vegetarian, but this could of course be replaced by more canola oil. We freeze the remaining muffins for a quick reheat later.

Servings and Times

Serves: 6
Preparation Time: 10 minutes
Cooking Time: 15 minutes

Tools and Appliances

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We begin by pre-heating the oven to 425 degrees. We spray our muffin tin with vegetable spray to grease it well.

In a saute pan, we place the bacon strips and begin cooking over medium-low heat. We turn the pieces every few minutes with a fork to brown evenly.

As the bacon is rendering its fat, we combine the dry ingredients. In a large bowl we dump our cornmeal. Using a fine strainer, we sift the flour, baking powder, and salt into the bowl. Finally, we add the sugar to the bowl and mix with our flat whisk.

In a small bowl, we mix the egg with the milk. We measure out a tablespoon of bacon drippings from the pan and put it into a measuring cup. The bacon is pretty much done at this point so we drain the pieces on paper towels and eat as a side. We add the canola oil to the drippings and stir this into the milk-egg mixture.

We make a hole in the center of the dry ingredients with our clean hands, and add the liquid ingredients to the hole. We stir with our wire whisk from the center out, until everything is well mixed.

Using a quarter-cup measure, we try and divide evenly the batter into the 12 muffin cups. We place them in the oven and cook for 15 minutes. The muffins spring back when touched and they are lightly colored. We remove them with a fork, carefully because it is hot, and we serve with butter.

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