Bacon Corn Muffins
One of the best presents I received this year was a 3-month Bacon of the Month Club membership from Zingerman’s. Cameron just knows what the hell I would squeal over for my birthday. I love that Aaron and Pete understood that a box of pork delivered at work would be something I would actually want.
For the first installment, I received a pound of Applewood bacon. I could have easily had bacon and egg breakfasts throughout my entire week off from work until all the fat killed me, but I wanted to do something more special with my present. I searched for several bacon recipes, edited them to my own style and shared the bounty with family and friends. After all, what is Christmas without the sharing? When these bacon corn muffins were warm enough, they were packed in a large Ziploc bag and stuffed in a hand-carry tote, eaten onboard a plane.
1 1/4 cups whole milk
1 large egg
3/4 stick unsalted butter, melted
1 cup yellow cornmeal
3/4 cup all-purpose flour
4 stalks scallions, chopped
4 bacon slices
2 tbsp sugar
1 tbsp baking powder
pinch of salt
1. Cook bacon. Using a skillet, cook bacon until almost-crisp. Remove to a paper towel-lined plate. When cool to touch, roughly chop. Set aside.
2. Preheat oven to 375Âº. Whisk together milk, egg and butter in a small bowl. In a different bowl, whisk together remaining ingredients. Add bacon. Combine both mixtures and stir.
3. Grease a 12-muffin pan and fill in with mixture. Bake on middle rack until golden and a toothpick comes out clean, about 15 minutes. Turn off heat and cool in oven for about 5 more minutes.
Zingerman’s Bacon of the Month Club
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