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1
Position an oven rack in the center of the oven and preheat to 400 degrees F. Line a standard 12-cup muffin pan with paper liners.
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2
In a large nonstick skillet, cook the bacon, over medium heat until crisp and brown.
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3
Transfer the bacon to paper towels; drain and cool.
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4
In a large bowl, whisk together the buttermilk, hot sauce and eggs.
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5
Combine the cornmeal, flour, sugar, baking powder, salt and pepper in a food processor.
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6
Drop in the cold butter cubes.
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7
Using on/off turns, blend until the butter is cut in finely and the mixture resembles a coarse meal.
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8
Pour the dry ingredients over the buttermilk mixture.
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9
Scatter the bacon and green onions over the batter.
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10
Using a thin, flexible spatula, fold the batter together, scraping up the liquids from the bottom each time and turning the bowl as you fold.
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11
Do not over-fold; some dry patches are fine.
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12
Using a rounded 1/3 cup of batter for each muffin, fill the paper liners.
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13
Bake until puffed and browning at edges, and a tester inserted into the center comes out clean, 18 to 20 minutes.
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14
Let the muffins stand 5 to 10 minutes.
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15
Twist each muffin in place to loosen the edges from the pan.
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16
Lift the muffins out onto a rack and cool.
