When baking these bacon-and-scallion-flecked corn muffins—a great accompaniment to all kinds of barbecue—Nick Fauchald prefers the grill to a conventional oven for two reasons: The muffins absorb some of the grill's great smoky flavors, and he can spend that much more time outside.

Nick Fauchald
Recipe by Food & Wine June 2008

Gallery

© Tina Rupp

Recipe Summary

Yield:
Makes 12 Muffins
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Set up a grill for indirect grilling, with the coals on one side, and heat to 425°. Meanwhile, in a medium skillet set on the grill or the stove, cook the bacon over moderate heat, turning once, until crisp, about 6 minutes. Drain on paper towels and crumble.

    Advertisement
  • Line a 12-cup muffin tin with paper liners. In a large bowl, whisk the flour, cornmeal, sugar, baking powder, salt, baking soda, black pepper and cayenne. Stir in the corn, scallions and crumbled bacon.

  • In a medium bowl, whisk the eggs with the sour cream and melted butter. Fold the wet ingredients into the dry until just blended. Pour the batter into the muffin cups.

  • Place the muffin tin on the grate opposite the coals, cover the grill and bake for 20 minutes, or until a toothpick inserted in the center comes out with only a few crumbs attached. Serve slightly cooled.

Advertisement
Advertisement