Bacon-Scallion Corn Muffins with Cheddar Cheese

Name: Bacon-Scallion Corn Muffins with Cheddar Cheese
Yield: Makes 12 muffins
Ingredients: 8 ounces (227 grams), grated cheddar cheese (2 cups); 3 slices, bacon (about 3 ounces/85 grams), cut into 1/2-inch pieces; 10 - 12 , medium scallions, sliced thin, (about 1 1/4 cups); 3/4 teaspoon, table salt; 1/8 teaspoon, ground black pepper; 2 cups, unbleached all-purpose flour; 1 cup, fine-ground, whole-grain yellow cornmeal (4 1/2 ounces/128 grams); 1 1/2 teaspoons, baking powder; 1 teaspoon, baking soda; 2 , large eggs; 1/2 cup, granulated sugar; 8 tablespoons, unsalted butter (1 stick), melted; 3/4 cup, sour cream; 1/2 cup, milk

Desserts or Baked Goods
Pork
Cheese
Quick Breads

Appears in Cook's Illustrated September/October 2002

Not just for breakfast, these quick, tender, corn muffins rely on one simple method and one key ingredient.

SERVES Makes 12 muffins

TIME 1¼ hours

Bacon-Scallion Corn Muffins with Cheddar Cheese

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