Bacon and Onion Corn Muffins


  • 2 tablespoon unsalted butter, melted
  • 1 large egg
  • ¼ teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1/3 cup flour
  • ½ cup yellow cornmeal
  • 3 tablespoon minced onion
  • 4 slices bacon
  • ¾ cup sour cream
  • 2 tablespoon milk



In a heavy skillet cook the bacon over moderate heat, until crisp, transfer it to paper towels to drain and crumble it.

Leave 1 tablespoon of fat in the skillet and cook the onion until softened.

Into a bowl sift together the cornmeal, flour, baking powder, baking soda and the salt. In another bowl whisk together the egg, butter, sour cream and the milk, stir in the bacon and onion, undrained, and the cornmeal mixture. Beat well to mix. Divide the batter among 6 well-buttered 1/4 cup muffin tins and bake in a preheated 425 oven for 20 minutes, or until golden brown. Serve warm with butter.

Makes 6 muffins.