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Photo Credit: Elizabeth Newman

Bacon & Scallion Corn Muffins

20 MINPrep Time
20 MINCook Time
12Servings
by Giada De Laurentiis
Beginner
Photo Credit: Elizabeth Newman
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These hearty muffins are the perfect thing to whip up on the weekend for a grab-n-go savory breakfast for the week.
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Bacon & Scallion Corn Muffins

Category

Side Dish Snack

Prep Time

20 minutes

Cook Time

20 minutes

Calories

438

Author:

Giada De Laurentiis

Image of Bacon & Scallion Corn Muffins

Ingredients

  • 1 teaspoon hot sauce
  • 8 ounces about 8 slices applewood-smoked bacon, cut into 1/3-inch pieces
  • 1 1/3 cups buttermilk (at room temperature)
  • 2 large eggs (at room temperature)
  • 1 1/3 cups yellow cornmeal (about 7 ounces)
  • 1 1/3 cups all-purpose flour (6 to 6 1/2 ounces)
  • 1/3 cup sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon fine salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 sticks chilled unsalted butter (cut into 1/2-inch cubes)
  • 5 large scallions (green onions, chopped)

Instructions

  1. Position an oven rack in the center of the oven and preheat to 400 degrees F. Line a standard 12-cup muffin pan with paper liners.
  2. In a large nonstick skillet, cook the bacon, over medium heat until crisp and brown. Transfer the bacon to paper towels, drain and cool.
  3. In a large bowl, whisk together the buttermilk, hot sauce and eggs. Combine the cornmeal, flour, sugar, baking powder, salt and pepper in a food processor. Drop in the cold butter cubes. Using on/off turns, blend until the butter is cut in finely and the mixture resembles a coarse meal. Pour the dry ingredients over the buttermilk mixture. Scatter the bacon and green onions over the batter. Using a thin, flexible spatula, fold the batter together, scraping up the liquids from the bottom each time and turning the bowl as you fold. Do not over-fold, some dry patches are fine. Using a rounded 1/3 cup of batter for each muffin, fill the paper liners.
  4. Bake until puffed and browning at edges, and a tester inserted into the center comes out clean, 18 to 20 minutes. Let the muffins stand 5 to 10 minutes. Twist each muffin in place to loosen the edges from the pan. Lift the muffins out onto a rack and cool.

Nutrition

Nutrition

per serving
Calories
438
Amount/Serving % Daily Value
Carbs
31 grams
Protein
5 grams
Fat
33 grams
Saturated Fat
16 grams
Cholesterol
79 milligrams
Sodium
330 milligrams
Fiber
2 grams
Sugar
7 grams
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