We live out in the country. This means that cornbread is a comfort food and cornmeal a staple. And bacon–well, everything’s better with bacon! This recipe marries bacon and cornmeal to produce super delicious, wholesome corn muffins.
Bacon Maple Corn Muffins
Ingredients
- 1/3 c. freshly ground cornmeal
- 1-1/4 c. freshly ground spelt flour
- 1-1/2 tsp. baking powder
- 1 tsp. sea salt
- 1 tsp. dried parsley
- 1 egg
- 1 tbsp. bacon fat
- 1 c. milk
- 1/2 c. maple syrup
- 4 tbsp. extra virgin olive oil
Directions
- Preheat oven to 400 degrees Fahrenheit.
- In a bowl, mix together the cornmeal, spelt flour, baking powder, sea salt, and parsley.
- In a separate bowl, blend together the egg, bacon fat, milk, maple syrup, and olive oil.
- Gradually add the dry ingredients to the wet ingredients, stirring together until just blended.
- Grease a muffin pan with butter and pour the batter evenly into all 12 cups.
- Bake for 20 to 30 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for about 10 minutes. Cut around the edges with a knife then flip the pan over to remove the muffins.
Yield: 12 muffins
