Makes 8
| 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 |
| ¾ | cup buttermilk |
| 2 | tablespoons maple syrup |
| 2 | eggs |
| 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.
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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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