Iozza's Corn and Bacon Muffins
Makes 12 muffins. One of these muffins is good for half a meal. Just pair it with a good soup or salad.
- 12 ounces bacon, coarsely chopped
- 1 ear yellow corn, husked, or 1 cup of corn nibblets
- 2 1/2 cups all purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper powder
- 2 cups whole milk
- 4 large eggs
- 2 cups grated sharp cheddar cheese (white or orange)
- 1/2 cup coarsely chopped fresh chives
- butter, for serving
YIELD: 12 muffins
COURSE: Bread and Baking
- Preheat the oven to 400 degrees F. Cook the bacon in a large heavy saute pan over medium heat for about 8 minutes, or until it is browned and crisp. Using a slotted spoon, transfer the bacon to paper towels. Brush 12 standard size muffin cups generously width some bacon drippings (or spay with olive oil) and set aside.
- Use a sharp knife to slice the kernels off the cob. Alternately, use sharp scissors to open your bag of nibblets.
- Whisk the flour, baking powder, salt and cayenne pepper in a large bowl to blend. Focus now. Whisk the milk, eggs and reserved bacon dripping in a second large bowl to blend. Then stir in the bacon, 1 1/2 cups of the cheese, the corn kernels, and the chives. Then, and only then, stir the milk (the second) mixture into the flour (the first) mixture. Stir until just blended. Beware that the final mixing will require a large bowl and quite a lot of muscle power.
- Spoon the batter into the prepared muffin cups, dividing it equally and mounding it generously. Sprinkle the tops of the muffins width the remaining 1/2 cup of cheese. Bake for about 18 minutes, or until the muffins are golden and a a tester inserted into the center of one comes out clean. Let the muffins cool slightly in the cups. Then remove them using a sharp knife. Serve with warm butter.