Corn Muffins with Bacon

From mid May – early November, my work life at the museum means that there’s not much blogging. I still cook, but just don’t have the energy to blog. Life is slower now and my weekends, for the most part, are mine.

I work from home in the winter in my cozy office on the second floor. It’s a very nice change of pace especially with the dogs and cats nearby. Yesterday, while sitting at the computer I glanced over to our large collection of cookbooks. When Dan and I married we brought our collections together. Mine tended to be vegetarian and farm to table, his spicy, exotic and foreign. For the most part, I cook from magazines, especially Cooking Light. And so the cookbooks sit.

I decided to get inspired and go the the first cookbook in the top shelf row, pull it out and find a recipe. Yikes! Out came The Manhattan Chili Co. Southwest American Cookbook. Can you say stretch! This is just the kind of cookbook I avoid. Its not that I don’t like chili, but its not my go to type of cooking. But I was determined.

Tonight I’ll be making what seemed the tamest chili in the book. Abilene Choral Society and Music Guild Chili. I love what the chef wrote, “In other words, a “gourmet” chili for tenderfeet and other genteel types.” Yep, that would be me. I’ll let you know how it goes!

In the meantime, I thought the chili needed corn bread so I opened another cookbook, this one from my historic collection. Treasured Recipes from Early New England Kitchens, published in 1975. 

There I found Corn Muffins with Bacon. I had all the ingredients so decided to make the muffins this morning.  Corn bread is a New World dish, but as the author of this blog wrote, the baking of corn bread has changed with the introduction of new ingredients over time. Our Colonial ancestors would never have had baking powder for one thing. Baking powder wasn’t invented until the latter part of the 19th century.

Now this recipe is not for the faint of heart or one who is dieting. But, it does taste good. Dan and I are rationing these babies!

Corn Muffins with Bacon

  • 4 strips of bacon, cooked crisp and crumbled (save the bacon grease!)    
  • 1 c. yellow corn meal
  • 1 c. flour
  • 1/3 c. sugar
  • 3 tsp. baking powder
  • 1/2 tsp. salt
  • 1 egg
  • 1 c. milk
  • 1/4 c. bacon grease (yep!)    

Preheat oven to 400 degrees

In a large bowl mix all dry ingredients

Quickly stir in the beaten egg, milk and slightly cooled bacon fat

Mix the dry and liquid ingredients well

Stir in crumbled bacon                                                    

Fill greased muffin tins with batter

Bake for 20 minutes

Yield 12 muffins.

The muffins are good, especially when you get a section with the bacon bits. The smokey taste of the bacon next to the slight sugary taste of the muffin is quite nice!  I think these will go nicely with tonight’s chili.                  




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