Corn Muffins With Bacon And Cheddar Americas Test Kitchen Recipes

Steps:

• Preheat the oven to 350 degrees F. Generously grease a 12-cup muffin pan or a giant 6-cup muffin pan with butter.
• Cook the bacon in a medium skillet over medium heat, stirring occasionally, until browned and crisp, about 10 minutes. Remove with a slotted spoon to a paper towel-lined plate.
• Heat the 1 tablespoon butter in a large skillet over medium-high heat. Add the scallions and cook until slightly wilted, 2 to 3 minutes. Remove from heat and set aside.
• Whisk the egg, broth, milk, olive oil, sugar, mustard and salt in a large bowl. Gently stir in the flour and baking powder until evenly combined.
• Fold in the cheese, cooked scallions and cooked bacon.
• Divide the mixture among the muffin cups and bake until the muffins puff up, are golden around the edges and a toothpick inserted into the center comes out clean, about 20 minutes for a 12-cup muffin pan or 25 to 27 minutes for a giant 6-cup muffin pan.
• Let the muffins cool 5 minutes in the pan, then invert onto a wire a rack before serving.

Steps:

• For the muffins: Preheat the oven to 375 degrees F. Spray a mini muffin tin with nonstick cooking spray.
• Add the bacon to a medium skillet over medium heat and cook, stirring occasionally, until the bacon is crispy, about 5 minutes. Pour the bacon and fat into a bowl and let cool slightly.
• Whisk together the cornmeal, flour, sugar, baking powder and salt in a large bowl. Add the buttermilk, oil and egg to the bowl with the bacon and whisk together. Stir the milk mixture into the dry mixture and pour the combined batter into the prepared mini muffin tin, filling just to the top of the cups. Bake until a toothpick inserted in the center comes out clean, 10 to 15 minutes.
• For the orange butter: While the muffins are cooking, combine the butter, agave and zest in a medium bowl with a pinch of salt and stir until completely combined.
• Serve the muffins with fresh orange butter.

Steps:

• Preheat oven to muffin mix package directions.
• Drizzle a little extra-virgin olive oil into a small skillet and place over medium-high heat. Add bacon to hot pan and crisp, 5 to 6 minutes. Remove from pan and drain on a paper towel. Set aside.
• Prepare the muffin mix and muffin tin to package directions. Stir in paprika, chives, chopped cheese and crisp bacon bits. Fill muffin tins and bake until golden brown.

Steps:

• Adjust oven rack to the middle position and preheat oven to 400°.
• Grease a 12-cup muffin tin.
• Fry the bacon in a small skillet over med-high heat until crisp, about 5 minutes.
• Stir in the scallions, salt, and pepper; cook until the scallions are heated through, about 1 minute.
• Transfer the mixture to a paper-towel lined plate; let cool.
• In a bowl, whisk the flour, cornmeal, baking powder, baking soda, and salt together.
• In another bowl, whisk the sour cream, milk, sugar, melted butter, and eggs together until combined.
• Gently fold the sour cream mixture into the flour mixture with a rubber spatula until just combined (do not overmix).
• Gently fold in the bacon mixture and 1 1/2 cups of cheddar cheese.
• Using a greased 1/3 cup measure, portion the batter into each muffin cup.
• Sprinkle the remaining 1/2 cup cheddar over the tops of the muffins.
• Bake until golden brown and a pick comes out with just a few crumbs attached, 15-20 minutes, rotating the pan halfway through the baking.
• Let the muffins cool in the pan for 5 minutes, the turn out onto a wire rack and let cool for 10 minutes before serving.