Bacon and Scallion Corn Muffins

1. 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.

2. 2

   In a large nonstick skillet, cook the bacon, over medium heat until crisp and brown.

3. 3

   Transfer the bacon to paper towels; drain and cool.

4. 4

   In a large bowl, whisk together the buttermilk, hot sauce and eggs.

5. 5

   Combine the cornmeal, flour, sugar, baking powder, salt and pepper in a food processor.

6. 6

   Drop in the cold butter cubes.

7. 7

   Using on/off turns, blend until the butter is cut in finely and the mixture resembles a coarse meal.

8. 8

   Pour the dry ingredients over the buttermilk mixture.

9. 9

   Scatter the bacon and green onions over the batter.

10. 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.

11. 11

    Do not over-fold; some dry patches are fine.

12. 12

    Using a rounded 1/3 cup of batter for each muffin, fill the paper liners.

13. 13

    Bake until puffed and browning at edges, and a tester inserted into the center comes out clean, 18 to 20 minutes.

14. 14

    Let the muffins stand 5 to 10 minutes.

15. 15

    Twist each muffin in place to loosen the edges from the pan.

16. 16

    Lift the muffins out onto a rack and cool.

* Per serving · 4 servings · Values may vary.