CORN MUFFINS WITH BACON AND CHEDDAR (AMERICA'S TEST KITCHEN)

Corn Muffins With Bacon and Cheddar (America's Test Kitchen) image

Provided by ratherbeswimmin

Time 1h5m

Yield 12 muffins

Number Of Ingredients 15

3 slices bacon, chopped fine
10 scallions, sliced thin
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups all-purpose flour
1 cup yellow cornmeal
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sour cream
1/2 cup whole milk
1/2 cup sugar
8 tablespoons . unsalted butter, melted and cooled
2 large eggs
8 ounces sharp cheddar cheese, shredded (2 cups)

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.