Bacon Olive Oil Bread Corn Muffins Recipe
-1 1/2 cups finely ground white cornmeal
-1 teaspoon baking soda
-1 teaspoon kosher salt
-2 large eggs, lightly beaten
-2 teaspoons Sonoma Farm Bacon Olive Oil
-2 1/4 cups buttermilk
-1/4 cup freshly grated sharp Cheddar cheese
-1 tablespoon chopped fresh chives
1. Preheat oven to 425°. Combine first 3 ingredients in a large bowl. Whisk eggs, buttermilk and bacon olive oil into cornmeal mixture, stirring vigorously until smooth. Stir in cheese and chives. Pour batter into a greased (with unsalted butter) 12-cup muffin tin.
2. Bake at 425° for 13 minutes or until lightly browned. Cool in pan on a wire rack 5 minutes. Remove from pan to rack; cool 5 minutes.