I have cornmeal! After three consecutive days of muffins made with some kind of fruit/vegetable puree, it is now good time for a change. This corn muffin is unmistakeably savory with its combination of curry, cheddar cheese, and bacon. It is an awesome accompaniment to a hearty soup for a light supper. My preferance for cornmeal is stone ground medium grind because it makes a more toothy texture. However, the surprise ingredient for this muffin is canned cream-style corn. I never would have thought of using this!
Ingredients
- 215g all-purpose flour
- 200g stone ground cornmeal (medium grind)
- 4 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 tbsp curry powder
- 2 large eggs
- 375mL buttermilk
- 1 can (398mL) cream-style corn
- 55g unsalted butter, melted
- 140g old cheddar cheese, shredded
- 7 strips of cooked bacon, chopped
Method
- Preheat oven to 375F. Line three half-dozen muffin pans.
- In a large mixing bowl, stir together flour, cornmeal, baking powder, baking soda, salt, and curry powder. In a medium mixing bowl, stir together eggs, buttermilk, creamed corn, and melted butter.
- Pour the wet ingredients into the dry ingredient and blend to barely combined. Gently fold in 100g of cheese and bacon.
- Divide batter among the muffin pans. Sprinkle the remaining cheese on top. Bake for 25 minutes until golden.