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Cheese-and-bacon corn muffins.

These muffins go well with chili. 8 strips bacon (1/2 lb.), diced 1 cup chopped onion 1-1/4 cups all-purpose flour 3/4 cup yellow cornmeal 1/3 cup sugar 3-1/2 teaspoons baking powder 1 teaspoon salt 2 eggs 1 cup milk 3 tablespoons butter or margarine, melted 1-1/4 cups (5 oz.) shredded sharp cheddar cheese

In a 10- to 12-inch frying pan, stir bacon over medium heat until crisp. Lift out bacon with a slotted spoon. Discard all but 2 tablespoons fat. Add onion; cook and stir until limp.

In a bowl, mix flour, cornmeal, sugar, baking powder, and salt. Beat eggs and milk with butter; stir into flour mixture just until moistened. Mix in bacon, onion, and 3/4 cup cheese. Fill greased large (2-3/4- to 3-in. size) muffin cups 2/3 full with batter. Sprinkle with remaining cheese.

Bake in a 400[deg.] oven until a wooden pick inserted in center of muffin comes out clean, about 20 minutes. Remove from pans; cool on racks. Serve warm. Makes 16 to 18.
COPYRIGHT 1985 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Date:Feb 1, 1985
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