Ingredients
5 slice bacon
1 c. all-purpose flour
1 c. yellow cornmeal
1/4 c. sugar
2 tsp. baking powder
2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. Freshly ground black pepper
1 pinch cayenne pepper
1 1/2 c. frozen corn kernels
4 large scallions
2 large eggs
1 c. sour cream
4 tbsp. unsalted butter
Preparation
Step 1Set 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.Step 2Line 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.Step 3In 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.Step 4Place 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.
