Monday, July 15, 2013


makes 12 muffin tops 

6 ounces bacon, cooked, crumbled, drippings reserved (1/2 cup crumbled)
1 cup fine stone-ground yellow cornmeal
1 cup all-purpose flour
3 tablespoons granulated sugar
2 teaspoons baking powder
2 teaspoons kosher salt
1 teaspoon baking soda
6 tablespoons unsalted butter (3/4 stick), melted and slightly cooled
1 cup low-fat buttermilk, well shaken
3 large eggs, at room temperature
2 teaspoons minced fresh thyme leaves

Heat the oven to 400°F and arrange a rack in the middle. Coat the wells of 2 6-well muffin top pans or 1 standard 12-well muffin pan with bacon drippings (or vegetable oil); set aside. Combine cornmeal, flour, sugar, baking powder, salt, and baking soda in a large bowl and whisk to aerate and break up any lumps. In a medium bowl, combine butter, buttermilk, eggs, and thyme and whisk until incorporated and smooth. Add wet ingredients to dry, stirring just until incorporated, about 1 minute. Divide batter evenly (about 1/3 cup) among the wells, and sprinkle about 1 heaping teaspoon of bacon over each muffin top. Bake muffin tops until golden and a toothpick inserted in the center comes out clean, about 15 minutes. Let sit in the pans 5 minutes before removing.

bacon recipe courtesy of: Kate Ramos, CHOW, 235 Second Street, First Floor, San Francisco, CA 94105

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