Bacon And Scallion Corn Muffins

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This came from gourmet magazine. Yummy served warm with butter, & some nice, hot soup. Prep time may not be 20mins for you, but that's how long it took me.

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Steps

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Cook bacon until it is crispy.

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Blot with paper towels& crumble it.

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Drain off all but 1 tablespoon of the fat from the skillet , and use remaining bacon grease to cook the onion over moderately low heat , stirring , until it is softened.

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Into a bowl sift together the cornmeal , flour , baking powder , baking soda , and salt.

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In another bowl whisk together the eggs , butter , sour cream , and milk.

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Stir in bacon , onion , and cornmeal mixture , and beat the batter well.

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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.

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Oven for 20 minutes , or until they are golden.

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Turn the muffins out onto a rack and let them cool.

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Ingredients

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lean bacon, scallion, yellow cornmeal, all-purpose flour, double-acting baking powder, baking soda, salt, eggs, unsalted butter, sour cream, milk