MAKES 12 muffins
TOTAL TIME: 45 minutes
Do not use stone-ground whole-grain cornmeal here; it will yield a drier and less tender muffin. Since these muffins contain bacon, any leftovers should be wrapped and stored in the refrigerator; to refresh, heat them in a 300-degree oven for about 10 minutes before serving.
|
3 |
slices bacon, chopped fine |
|
10 |
scallions, sliced thin |
|
Salt and pepper |
|
|
2 |
cups (10 ounces) all-purpose flour |
|
1 |
cup (5 ounces) cornmeal |
|
1½ |
teaspoons baking powder |
|
1 |
teaspoon baking soda |
|
8 |
ounces sharp cheddar cheese, shredded (2 cups) |
|
¾ |
cup sour cream |
|
½ |
cup whole milk |
|
½ |
cup (3½ ounces) sugar |
|
8 |
tablespoons unsalted butter, melted and cooled |
|
2 |
large eggs |
1. Adjust oven rack to middle position and heat oven to 400 degrees. Grease 12-cup muffin tin.
2. Cook bacon in 10-inch skillet over medium-high heat until crisp, about 5 minutes. Stir in scallions, ¼ teaspoon salt, and ⅛ teaspoon pepper and cook until scallions are heated through, about 1 minute; transfer mixture to paper towel-lined plate.
3. Meanwhile, whisk flour, cornmeal, baking powder, baking soda, and ½ teaspoon salt together in large bowl. Stir in 1½ cups cheddar, breaking up any clumps, until coated with flour. In separate bowl, whisk sour cream, milk, sugar, melted butter, and eggs together until smooth. Gently fold sour cream mixture into flour mixture with rubber spatula until just combined, then fold in bacon mixture; do not overmix.
4. Using greased ⅓-cup measure, portion batter into prepared muffin cups. Sprinkle remaining ½ cup cheddar over top of muffins. Bake until golden brown and toothpick inserted into center comes out clean, 15 to 20 minutes, rotating pan halfway through baking. Let muffins cool slightly in pan before removing. Serve warm or at room temperature.