Author Notes
The perfect bread to accompany any summer barbecue. Moist cornbread muffins with the added surprise of creamed corn, bacon, and scallions inside. —Colleen Delawder
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Ingredients
- Creamed Corn with Bacon and Scallions
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6
ears of corn
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1 tablespoon
butter
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1/4 teaspoon
kosher salt
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1/4 teaspoon
freshly ground black pepper
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1/4 teaspoon
ground chipotle chile
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3
strips thick-cut bacon, finely diced
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1 bunch
chopped scallion greens
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1/2 cup
heavy whipping cream
- Cornbread Batter
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1 cup
yellow cornmeal
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3 cups
all-purpose flour
-
1 1/3 cups
granulated sugar
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2 tablespoons
baking powder
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1 teaspoon
kosher salt
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2/3 cup
canola oil
-
1/3 cup
unsalted butter, melted
-
2 tablespoons
honey
-
4
eggs, lightly beaten
-
2 cups
milk
-
1/2 cup
heavy whipping cream
Directions
- Creamed Corn with Bacon and Scallions
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Cut the corn kernels off of each corncob; set aside in a large bowl.
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Melt butter in a saute pan, over medium-high heat.
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Add corn, and then sauté for 5 minutes.
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Add bacon and seasonings, and then sauté for 5 minutes.
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Add heavy cream and scallions, and then sauté for 5 minutes.
- Cornbread Batter
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Preheat oven to 350 degrees.
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Line cupcake tins with paper liners; set aside.
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In a large mixing bowl, stir together the cornmeal, flour, sugar, baking powder, and salt.
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Pour the oil, butter, honey, eggs, milk, and cream into the dry ingredients; stir just until moistened.
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With a spatula, fold in the creamed corn with bacon and scallions, making sure not to over mix.
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Pour the batter into the paper lined cupcake tins and bake for 20 minutes, or until the muffins are golden brown and start to show cracks.
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