Cheese-and-bacon corn muffins.
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.
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|Date:||Feb 1, 1985|
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