Bacon and Onion Corn Muffins

From the kitchen of One Perfect Bite...Soup has figured prominently in our meals for the past several weeks. It really is a perfect way to beat back the damp and chill of a gray Oregon winter. Today, at least this evening, was no exception. We awoke this morning to dense fog that threatened swallowed anyone foolish enough to step into it. Fortunately, foolish or not, the brunch bunch made it up and down our hill without incident and we had a lovely midday meal in the company of good friends. When dinner time rolled around, I had just enough energy and appetite to pull soup from the freezer and throw these muffins together. This recipe comes from a 1991 edition of Gourmet's 50 Baking Favorites. The Silver Fox and I loved the muffins and they've managed to be a feature in my kitchen since that time. I enjoy savory muffins and these are a perfect accompaniment to the soups and stews of winter meals. Men love them. So do women, though I must admit they are a bit too substantial to be tea party fare. This is a straight forward recipe. You can't go wrong if you cook the bacon until it is shatteringly crisp, and the onions are transparent. Thanks to the sour cream, the muffins can be kept for 24 hours if they are well wrapped, though I prefer to serve them when they are freshly made and still warm from the oven. If you are looking for a recipe for great savory muffins or corn bread, I think you've just found it. Here's how the muffins are made.

Bacon and Onion Corn Muffins...from the kitchen of One Perfect Bite courtesy of Gourmet's 50 Baking Favorites

Ingredients:

8 slices of lean bacon

1/2 cup finely chopped onion

1 cup yellow cornmeal

2/3 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 tablespoon salt

2 large eggs

1/2 stick (1/4 cup) unsalted butter,

melted and cooled

1-1/2 cups sour cream

1/4 cup milk

Directions:

1) Cook bacon in a heavy skillet set over moderate heat until it is crisp. Transfer ito paper towling to drain. Crumble and set aside.

2) Pour off all but 1 tablespoon of fat from skillet. Add onions to skillet and cook over moderately low heat until softened and translucent.

3) Sift cornmeal, flour, baking powder, baking soda and salt into a medium bowl.

4) In another bowl whisk together eggs, butter, sour cream, and milk, stir in the bacon, onion and the cornmeal mixture, and beat batter well. Divide batter among 12 well-buttered standard muffin cups and bake muffins in middle of a preheated 425-degree F. oven for 20 minutes, or until they are golden. Turn the muffins out onto a rack and let them cool. Yield: 12 muffins.