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Title: Bacon And Scallion Corn Muffins
Yield: 12 Servings

Ingredients

    1/4 lb Sliced lean bacon
    1/3 c  Thinly-sliced scallion
      1 c  Yellow cornmeal
    2/3 c  All-purpose flour
      1 ts Double-acting baking powder
      1 ts Baking soda
    1/2 ts Salt
      2 lg Eggs
      3 tb Unsalted butter; melted,
           -cooled
  1 1/2 c  Sour cream
    1/4 c  Milk

Instructions

In a heavy skillet cook the bacon over moderate heat until it is crisp,
transfer it to paper towels to drain, and crumble it. Pour off all but 1
tablespoon of the fat from the skillet and in the fat remaining in the
skillet cook the onion over moderately-low heat, stirring, until it is
softened. Into a bowl sift together the cornmeal, flour, baking powder,
baking soda, and salt. In another bowl whisk together the eggs, butter,
sour cream, andmilk, stir in bacon, onion, and cornmeal mixture, and beat
the batter well.Divide the batter among 12 well-buttered 1/3-cup muffin
tins and bake the muffins in the middle of a preheated 425 degree oven for
20 minutes, or until they are golden. Turn the muffins out onto a rack and
let them cool. This recipe yields 12 muffins.

Recipe Source:
COOKING LIVE with Sara Moulton
Recipe developed from Gourmet Magazine
From the TV FOOD NETWORK - (Show # CL-8790 broadcast
01-02-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe
Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

08-07-1998

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Contributor: Sara Moulton

Preparation Time: 0:00

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