Savory Corn Muffins Food

BACON CORN MUFFINS WITH SAVORY CREAM CHEESE FROSTING

Steps:

• Preheat oven to 375 degrees F.
• Place bacon onto a baking sheet and bake until crisp about 12 minutes. Remove from baking sheet and place onto a plate lined with a paper towel. Reserve 1 tablespoon of the bacon fat. Once bacon is cool enough to handle, chop into small pieces.
• Spray a 24-count mini muffin tray with non-stick cooking spray and set aside.
• In a large bowl combine flour, cornmeal, salt, baking powder, and brown sugar. In a separate bowl whisk the milk and egg. Whisk the milk mixture, melted butter and bacon fat into the dry ingredients. Add 3/4 of the chopped cooked bacon, reserve remaining 1/4 for a garnish.
• Fill each muffin cup with 1 tablespoon of the batter so the cups are filled about 3/4 of the way up. Bake in oven for 10 to 12 minutes or until a tooth pick inserted into the muffins comes out clean. Allow to cool completely before icing.
• While muffins are cooling, in a medium bowl beat the cream cheese, honey and hot sauce with a hand mixer until soft and combined. Add 3/4 of the sliced chives, reserve remaining 1/4 for a garnish. Mix until well combined.
• Transfer mixture to a pastry bag and snip off the end.
• Once the muffins have cooled, pipe a small amount of the cream cheese mixture on top of each one. Garnish with remaining crumbled bacon and remaining chopped chives.

SAVORY CORN MUFFINS

Steps:

• Adjust over rack to middle position and heat oven to 450 degrees. Put a 12 cup muffin tin (with standard sized molds of 1/2 cup capacity) in oven to heat while preparing batter.
• Microwave Creamed Corn in a 1-quart pyrex type measuring cup to a full boil (or in a saucepan over medium heat) Stir in 1 cup of the cornmeal to make a very thick pasty mush. If the mush is not stiff, microwave an additional 30 seconds or so. Whisk in Buttermilk, then eggs, and finally butter.
• Mix remaining cornmeal with flour, salt, baking powder and soda in medium mixing bowl.
• Pour wet ingredients into dry and stir until just combined.
• Remove muffin tin from oven; coat with non-stick cooking spray. Divide batter evenly among cups (a spring action ice cream scoop works well for this) Bake until golden brown on sides and bottom, about 15 minutes. Turn onto wire rack; let cool 5 minutes. Serve.
• *** for picnics can be cooled to room temperature, wrapped in plastic and stored up to a day.