Recipe #16: Cornbread Bacon Muffins
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I try to make a dish for dinner once a week that will provide enough
leftovers to where I get a night off from cooking. Growing up I can recall
my dad making three really good dishes – spaghetti sauce, omelets, and chili. So
I called my dad to get his chili recipe. I actually can’t believe I haven’t
asked for this before being that I have made chili quite a few times in my life
yet it has never turned out as good as my dad makes it. Ofcourse when I asked
for the recipe he just said “well it’s all in my head”. That’s pretty much what
I expected to hear but what I really wanted to know is what the seasonings
were. Turns out he buys a chili seasoning kit that comes in a little brown box
and it’s amazing! I looked through the book to see what might pair with the
chili and there it was… cornbread bacon muffins.
I took a double take when reading the recipe – you not
only add bacon to muffins (which is AWESOME) but you also add in the bacon grease.
I have never come across a recipe that calls for bacon grease (except when
leaving some in the pan to sauté up vegetables for a soup or something).
This recipe was quite fun and simple to get through and it
was nice to have a few simple steps to follow and bust these out while
alternating between making the chili.
One of the most fun parts is after cooking the bacon and collecting the grease you put the bacon back in the pan and add some maple syrup until it reduces to a beautiful glaze.
After all the rest of the ingredients are mixed accordingly you make a well in the dry ingredient, add the wet ingredients, and then fold together with a whisk until just combined.
The result: They are pretty dense and the flavor is just amazing with the sweetness from the maple glazed bacon. You only need one to fill you up. These went along perfectly with the spiciness of the chili. This post is dedicated to my dad - thank you for sharing with me; I won't be trying a new chili recipe anytime soon.
For full recipe see page 72 in the Dahlia Bakery cookbook
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