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Bacon and Corn Muffins


1 cup diced bacon (about 4 to 5 slices)
2 eggs
1 cup buttermilk
1/3 cup corn oil or melted butter
1 1/4 cup unbleached all-purpose flour
3/4 cup yellow cornmeal
1/4 cup sugar
2 tsps baking powder
1/2 tsp baking soda
1/4 tsp salt

In a medium skillet, cook bacon until crisp, then remove from pan with a slotted spoon and drain on paper towels. In a medium bowl, beat eggs, buttermilk, and oil until light with a whisk. In another bowl, combine flour, cornmeal, sugar, baking powder, baking soda, and salt. Add buttermilk mixture and stir until just moistened. Fold in bacon. Batter will be lumpy. Fill greased muffin cups level with tops of cups. Bake in a preheated 400F oven for about 20 minutes, or until a cake tester comes out clean and tops are springy to the touch. Let muffins stand 5 minutes before turning out onto a rack to cool.

Makes 9 muffins.

NOTE:
Eliminate the salt if bacon is salty. Be careful not to overbake the muffins.




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