8 slice bacon, diced
1/4 cup onion, chopped
1 1/4 cup unbleached flour, sifted
1/4 cup yellow corn meal
1/2 cup sugar
3 tsp baking powder
1 tsp salt
2 large eggs, beaten
1 cup milk
3 tsp butter or margarine, melted
1/2 cup cheddar cheese, shredded
Directions
Fry the bacon and onion in a 10-inch skillet, over medium heat, for 5
minutes or until the bacon is crisp and the onions are tender. Remove
the bacon and onion and drain on paper towels. Sift the flour, corn
meal, sugar, baking powder and salt into a bowl, and set aside. In
another bowl, combine the eggs, milk, and butter, blending well. Add
the egg mixture, all at once, to the flour mixture, stirring just
until moistened. Stir in the bacon-onion mixture, and cheese,
blending well. Spoon the batter into greased 3-inch muffin-pan cups,
filling each 2/3 rds full. Bake in a preheated 400 Degree F. oven for
15 minutes or until a wooden pick inserted in the center of a muffin
comes out clean. Cool, until cold to the touch, and wrap in foil, or
serve immediately while still hot.
TO REHEAT:
Heat the foil-wrapped muffins in a preheated 350 Degree F. oven for
10 to 12 minutes.
Servings: 6 servings
Cheesy Bacon-Corn Muffins Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Cheese; Meat; Muffin
The History of Recipes
Transcribed cooking instructions as an idea can be traced way back into distant history, certainly as far back into recorded history as ancient Egypt, and possibly even further than that. Having said that, sadly, these early cook books were just basic hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the oldest recipe in existence, according to experts are a few ancient tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `exhilarated, wonderful and blissful`. Moving our culinary historical trip onwards, there were a couple of recipe books which date from the 14th Century ; a recipe book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, they are nothing to do with the curry that appears on menues today, but instead descriptions of the types of food prepared for the upper classes of that period. Over the next few hundred years, the upper-class families of the West competed to serve the most exotic meals, and as a consequence, cooks and their recipe collections became highly prized. Nevertheless, it was during the 1800s that cooking and recipe publications became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to assembling, trying out, and writing down recipes of the day. When we get to the 20th century, cookery publications were highly popular mostly due to more people being able to read, people having more free time and disposable income. |
We hope you enjoy this Cheesy Bacon Corn Muffins recipe.
