Happy Breakfast
Alie Kruse-Kolk
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Bacon and Onion Corn Muffins
One of Gourmet's "50 Baking Favorites"
Gourmet October 1991

8 slices of lean bacon
1/2 cup finely chopped onion
1 cup yellow cornmeal
2/3 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 tablespoon salt
2 large eggs
1/2 stick (1/4 cup) unsalted butter,
melted and cooled
1 1/2 cups sour cream
1/4 cup milk

In a heavy skillet cook the bacon over moderate heat until it is crisp,
transfer it to paper towels to drain, and crumble it. Pour off all but 1
tablespoon of fat from the skillet and in the fat remaining in the skillet
cook the onion over moderately low heat, stirring, until it is softened.
Into a bowl sift together the cornmeal, flour, baking powder, baking
soda and salt.
In another bowl whisk together the eggs, butter, sour cream, and milk,
stir in the bacon, onion and the cornmeal mixture, and beat the batter
well. Divide the batter among 12 well-buttered 1/3-cup muffin tins and
bake the muffins in the middle of a preheated 425-degree F. oven for
20 minutes, or until they are golden. Turn the muffins out onto a rack
and let them cool.
Makes 12 muffins.