Ingredients
- 6 slices bacon, cut into thin slices
- 1 1/4 cups scallions, thinly sliced
- 2 cups all purpose flour
- 1 cup stone ground cornmeal
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup sugar
- 8 tablespoons (1 stick) unsalted butter, melted and cooled slightly
- 3/4 cup sour cream
- 1/2 cup milk
- 1 1/2 cups shredded cheddar cheese
Directions
- in a medium skillet, fry the bacon until crispy. drain most of the fat and add the scallions to warm through. season with salt and pepper and set aside.
- preheat your oven to 400F. line mini muffin tins with paper or spray well with nonstick spray (i sprayed mine, instead of lining them, and some stuck pretty bad. be sure to spray really well). set aside.
- in a large bowl, whisk the flour, cornmeal, baking powder, baking soda, and salt. set aside.
- in a medium bowl, whisk the eggs until the whites and yolks are well combined. whisk in the sugar. whisk in the melted butter in three additions, combining well before adding the next bit. add half the sour cream and half the milk and combine. add the remaining sour cream and milk and whisk. add the bacon scallion mixture and the cheese and whisk to combine.
- make a well in the dry ingredients and slowly pour in the wet ingredients. use a large spatula to fold the wet ingredients in to the dry. mix only until there aren’t any more patches of dry mixture left.
- divide the batter evenly among all 24 mini muffin tins.
- bake until the muffins are light brown, about 12 to 15 minutes. cool the muffins in the tin for about 5 minutes before inverting out of the pan and cooling completely.
- store leftover muffins in the refrigerator and reheat before serving again.