• Bacon And Onion Corn Muffins

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    • 8 slc lean bacon
    • 1/2 c. finely minced onion
    • 1 c. yellow cornmeal
    • 2/3 c. all-purpose flour
    • 1 tsp double-acting baking pwdr
    • 1 tsp baking soda
    • 1/2 tsp salt
    • 2 lrg Large eggs
    • 1/2 stk unsalted butter melted and cooled (1/4 c.)
    • 1 1/2 c. lowfat sour cream
    • 1/4 c. lowfat milk


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

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