Name: Grill-Roasted Bacon-and-Scallion Corn Muffins
Yield: 1
Ingredients: 5 slice bacon -; 1 c. all-purpose flour -; 1 c. yellow cornmeal -; 1/4 c. sugar -; 2 tsp. baking powder -; 2 tsp. salt -; 1/2 tsp. baking soda -; 1/2 tsp. freshly ground black pepper -; 1 pinch cayenne pepper -; 1 1/2 c. frozen corn kernels -; 4 large scallions -; 2 large eggs -; 1 c. sour cream -; 4 tbsp. unsalted butter -

Ingredients for - Grill-Roasted Bacon-and-Scallion Corn Muffins

1. 5 slice bacon

2. 1 c. all-purpose flour

3. 1 c. yellow cornmeal

4. 1/4 c. sugar

5. 2 tsp. baking powder

6. 2 tsp. salt

7. 1/2 tsp. baking soda

8. 1/2 tsp. freshly ground black pepper

9. 1 pinch cayenne pepper

10. 1 1/2 c. frozen corn kernels

11. 4 large scallions

12. 2 large eggs

13. 1 c. sour cream

14. 4 tbsp. unsalted butter

How to cook deliciously - Grill-Roasted Bacon-and-Scallion Corn Muffins

1 . Stage

Set up a grill for indirect grilling, with the coals on one side, and heat to 425°. Meanwhile, in a medium skillet set on the grill or the stove, cook the bacon over moderate heat, turning once, until crisp, about 6 minutes. Drain on paper towels and crumble.

2 . Stage

Line a 12-cup muffin tin with paper liners. In a large bowl, whisk the flour, cornmeal, sugar, baking powder, salt, baking soda, black pepper, and cayenne. Stir in the corn, scallions, and crumbled bacon.

3 . Stage

In a medium bowl, whisk the eggs with the sour cream and melted butter. Fold the wet ingredients into the dry until just blended. Pour the batter into the muffin cups.

4 . Stage

Place the muffin tin on the grate opposite the coals, cover the grill and bake for 20 minutes, or until a toothpick inserted in the center comes out with only a few crumbs attached. Serve slightly cooled.