|Butter (for the muffin tin)|
|6||slices of bacon|
|1||cup stoneground yellow cornmeal|
|1||cup all-purpose flour|
|2||teaspoons baking powder|
|½||teaspoon baking soda|
|½||teaspoon kosher salt|
|2||tablespoons maple syrup|
|5||tablespoons unsalted butter, melted and cool but still liquid|
1. Set the oven at 400 degrees. Butter 8 indentations in a muffin tin.
2. In a large skillet over medium-high heat, render the bacon for 5 minutes, or until it is golden, turning several times. Transfer to paper towels to drain. Cool and crumble. Reserve 1 tablespoon of the bacon fat; set aside in a bowl.
3. In another bowl, whisk the cornmeal, flour, baking powder, baking soda, and salt. Make a well in the center and add the buttermilk, maple syrup, eggs, bacon fat, and butter. With a wooden spoon, stir just until well blended, without over-mixing. Divide the batter among the 8 muffin cups. Add bacon to each one, gently pressing it into the batter so it stays in place.
4. Bake the muffins for 20 minutes or until the muffins spring back when lightly pressed with a fingertip. Transfer the pan to a wire rack for 10 minutes. Remove muffins from the pan and serve warm with butter.
Adapted from Maryanne Muller
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