Chef’s Notes: I found this recipe in “Soup Makes The Meal” by Ken Haedrich.
I made them last night for dinner, and then for breakfast I warmed one up and had it with poached eggs. I really enjoyed the muffins – moist, hearty, and full of flavor. My only complaint is that the blue cheese disappeared. Does it need more cheese? Did the cheese not have a strong enough flavor?
Cornmeal Muffins with Bacon, Pecans, and Blue Cheese
Makes 12 muffins
¼ to ½ # bacon
1 ½ C. unbleached all-purpose flour
1 C. fine-ground yellow cornmeal
2 ½ T. sugar
2 ½ tsp. baking powder
¾ tsp. salt
1 large egg
1 ½ C. milk
¼ C. vegetable oil or unsalted butter, melted
¾ C. finely chopped pecans, toasted or not
½ C. crumbled blue cheese
Grease a 12-cup muffin tin and preheat the oven to 400 degrees.
Put the bacon in a large skillet and fry until it is crisp-cooked. Transfer to a paper towel-lined plate. When cool enough to handle, chop and set aside.
Sift the flour, cornmeal, sugar, baking powder, and salt together in a large mixing bowl. In a medium-size bowl, whisk the egg until frothy, then blend in the milk and oil or butter. Make a well in the center of the dry mixture and add the liquid all at once. Stir briefly, add the bacon, pecans and blue cheese and continue to stir just until blended.
Divide the batter evenly between the muffin cups. Bake on the center rack of the oven until the tops are lightly golden, about 20 minutes. Transfer the muffins to a wire rack, or, if you’re serving them immediately, put them in a cloth-lined basket and serve.