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Nebraska Corn and Bacon Muffins 1 cup FLOUR 1/3 cup CORNMEAL 2 Tbsp. SUGAR 2 tsp. BAKING POWDER 1/2 tsp. SODA 1/2 tsp. SALT 2 EGGS 2/3 cup SOUR CREAM 7 Tbsp. SAFFLOWER OIL 1 Tbsp. BACON DRIPPINGS 2/3 cup canned CORN 4 slices BACON, broiled and cut into 1-inch pieces Combine all dry ingredients. Whisk eggs with sour cream, oil and bacon drippings. Add corn and bacon pieces. Stir wet and dry ingredients together quickly and spoon into muffin tins. Bake until tester comes out clean. Bake at 375 degrees 20 minutes. Makes 12 muffins. |
Recipe courtesy of Nana's Kitchen :o)
http://freepages.genealogy.rootsweb.com/~karencassell/
Graphics graciously provided by Helena at Graphic Garden.