Corn Muffins With Bacon And Cheddar (america's Test Kitchen)

Total Time: 1 hr 5 mins Preparation Time: 45 mins Cook Time: 20 mins

Ingredients

• 3 slices bacon, chopped fine
• 10 scallions, sliced thin
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 cups all-purpose flour
• 1 cup yellow cornmeal
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup sour cream
• 1/2 cup whole milk
• 1/2 cup sugar
• 8 tablespoons . unsalted butter, melted and cooled
• 2 large eggs
• 8 ounces sharp cheddar cheese, shredded (2 cups)

Recipe

• 1 adjust oven rack to the middle position and preheat oven to 400°.
• 2 grease a 12-cup muffin tin.
• 3 fry the bacon in a small skillet over med-high heat until crisp, about 5 minutes.
• 4 stir in the scallions, salt, and pepper; cook until the scallions are heated through, about 1 minute.
• 5 transfer the mixture to a paper-towel lined plate; let cool.
• 6 in a bowl, whisk the flour, cornmeal, baking powder, baking soda, and salt together.
• 7 in another bowl, whisk the sour cream, milk, sugar, melted butter, and eggs together until combined.
• 8 gently fold the sour cream mixture into the flour mixture with a rubber spatula until just combined (do not overmix).
• 9 gently fold in the bacon mixture and 1 1/2 cups of cheddar cheese.
• 10 using a greased 1/3 cup measure, portion the batter into each muffin cup.
• 11 sprinkle the remaining 1/2 cup cheddar over the tops of the muffins.
• 12 bake until golden brown and a pick comes out with just a few crumbs attached, 15-20 minutes, rotating the pan halfway through the baking.
• 13 let the muffins cool in the pan for 5 minutes, the turn out a wire rack and let cool for 10 minutes before serving.