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    26. 01. 2013

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    Corn Muffins with Bacon Butter

    It’s time we had a serious talk, you and me. About bacon. It’s time we had a serious talk about bacon.

    I’m serious. About bacon. I’m serious about bacon.

    Corn Muffins with Bacon Butter

    Put simply: if you’re not one of those bacon fanatics, with the bacon bubblegum and bacon floss and bacon ornaments on your Christmas tree made out of bacon, I don’t want to know you.

    If you don’t stock your bathrooms with bacon soap, get out here! Go! Shoo! Visit some other less awesome blog!

    Corn Muffins with Bacon Butter

    I’m kidding. I’m sorry. Please come back. I forgive you for not using bacon lip balm. You should stay and make these corn muffins, at least! You don’t have to slather it in bacon butter… I guess.

    Corn Muffins with Bacon Butter

    This recipe comes from Dorie Greenspan’s Baking: From My Home to Yours. It’s the sort of cookbook that’s kinda big and awkward, meaning the only way you can properly hold it is cuddled on the couch, reading it like a novel. The first time I thumbed through it, a jolt of excitement ran through my body. Turns out one of the kids I was babysitting plugged my charger into an outlet, but still.

    Corn Muffins with Bacon Butter

    Corn Muffins
    makes 12
    from Baking: From My Home to Yours

    1 cup all-purpose flour
    1 cup yellow cornmeal
    6 tbsp granulated sugar
    2-1/2 tsp baking powder
    1/4 tsp baking soda
    1/2 tsp salt
    1 cup buttermilk
    3 tbsp unsalted butter, melted and cooled
    3 tbsp corn oil
    1 egg
    1 egg yolk
    1 cup corn kernels, fresh or frozen

    1. Preheat oven to 400 degrees. Grease a muffin tin and set aside.

    2. In a medium-sized bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together buttermilk, melted butter, oil, egg and egg yolk.

    3. Stir in the buttermilk mixture into the flour mixture, mixing until thoroughly combined (don’t worry too much about lumps). Fold in corn kernels.

    4. Fill muffin tin cups 2/3 of the way full. Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool slightly before eating.

    Bacon Butter
    slightly adapted from Taste for Adventure

    1/2 cup (1 stick) unsalted butter, softened
    4 slices of bacon, cooked and crispy, finely chopped

    1. In a small bowl, combine the butter and bacon until the bacon is evenly distributed. Using plastic wrap, mold the butter back into a stick (or at least attempt it, like me). Refrigerate until hardened.


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