Modified from a 19th century recipe
with the addition of flour, soda and
baking powder; without these ingredients,
the muffins were quite dense and hearty
served for breakfast with molasses or
syrup unless egg whites were beaten
into soft peaks and folded into batter.
In this case the grease would have been
heated in the cast iron cups and the
batter spooned gently into each cup.
This then would have been considered
a special preparation for guests.
6 strips smoked thick cut bacon, diced
1 1/2 cups diced onions, minced
2 cups stone ground yellow cornmeal
1 1/2 cups all purpose flour
1 teaspoon baking soda
2 tablespoons baking powder
1 teaspoon salt
1/8 teaspoon pepper (optional)
3-4 cups buttermilk, room temperature
1 cup of fresh corn, cut from the cob
and chopped (add with buttermilk)
8 tablespoons lard or bacon drippings
Preheat oven to 400 degrees F.
Generously grease 2 12--mold cast iron muffin
pans and place in the oven to heat.
Saute bacon over medium heat until golden
brown and just crisp.
Do not overcook; remove to paper towel.
Saute onions in bacon fat over medium heat
until slightly caramelized, about 5 minutes.
Place onions in strainer and allow fat to
drain in a small bowl.
Combine dry ingredients.
Combine eggs and buttermilk with whisk,
add corn (optional).
Combine wet ingredients and dry ingredients;
stir just until moistened.
Fold in sautéed bacon and onions.
Heat bacon fat until hot and pour into
batter just before pouring the batter
into prepared muffin pan.
The batter should foam with this addition.
Stir lightly to combine and pour immediately
into hot prepared molds, filling three-quarters
Bake at 425 degrees F for 20 to 25 minutes.
Remove from oven on to a cooling rack or serve
straight from the oven.
Do not cover these muffins or you will loose
the crisp crust.
To keep warm or reheat, place heated stone
in bottom of bread basket or heat muffin pan,
return muffins to the pan and serve in the
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