Savory Cornbread Muffins

By vail28

Ingredients

• 2 cups bread flour
• 1/2 cup cornmeal (yellow or white; both work well)
• 1 cup granulated sugar
• 1 tablespoon plus 1/2 teaspoon baking powder
• 1 tablespoon plus 1 teaspoon finely chopped fresh sage
• 2 1/2 teaspoons kosher salt
• 1/2 teaspoon finely ground black pepper
• 2 eggs
• 1 cup whole milk
• 1/2 cup corn oil
• 2 teaspoons honey
• 2 tablespoons plus 1/2 teaspoon bacon fat, melted and strained

Details

Servings 24
Adapted from newsobserver.com

Preparation

Step 1

Position a rack in the middle level of the oven. Preheat oven to 400 degrees. Lightly grease a 24-muffin mini muffin pan. If you don’t have mini muffin pans, you may bake the muffins in standard muffin pans, allowing extra time for baking. The recipe yields about 10 standard size muffins.

In a large bowl, combine flour, cornmeal, sugar, baking powder, sage, salt and pepper. Whisk to combine well. Set aside.

In a separate bowl, whisk together the eggs, milk, corn oil, honey and melted bacon fat, mixing well.

Pour the liquid ingredients into the bowl with the dry ingredients, and mix just to combine. Do not overmix (a few lumps are OK). Allow the batter to rest for 5 minutes.

Spoon the batter into the greased muffin tins. Bake until a toothpick inserted into the center of a muffin comes out clean, about 15-20 minutes. Allow muffins to cool in the pan for 2-3 minutes before removing.