Bacon–Scallion Corn Muffins


5 strips bacon, cut crosswise into 1/2-inch pieces
1 1/2 cups all-purpose flour
1 1/2 cups cornmeal
1/3 cup granulated sugar
1 tablespoon plus 1 teaspoon baking powder
3/4 teaspoon table salt
1 1/3 cups buttermilk
1 stick unsalted butter, melted and cooled, plus more for pan
2 large eggs
3 scallions, green parts only, thinly sliced crosswise


Preheat your oven to 375° and set a rack to the middle position. Line the cups of a standard 12-cup muffin pan with paper liners or grease them lightly with butter.

In a large skillet over medium heat, cook the bacon, stirring, until crisp. Using a slotted spoon, transfer to paper towels and discard the drippings.

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. In a medium-size bowl, whisk together the buttermilk, butter, and eggs. Pour the wet ingredients into the dry ingredients and stir to combine. Fold in the scallions and reserved bacon. Divide the batter evenly among the prepared muffin cups. Bake until lightly golden, about 25 minutes. Let cool slightly before unmolding.


12 muffins

Preparation Time

30 Minutes

Total Time

55 Minutes


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