Though I love bacon, I tend to avoid it since it’s often laden with sugar and preservatives. However, I recently found a brand – Edward’s – that contains neither, and have been cooking with it incessantly. Subsequently, I have tons of leftover lard that it would be a shame to waste. So, I incorporated it into delectable little muffins. I served these to guests during the Super Bowl, but they are great for breakfast with a bit of Greek yogurt or as a side during dinner.
If you want to make these vegetarian, substitute butter for the lard though the bacon lends a wonderful smokey flavor. These proportions make about 18 muffins – bake in two batches if you only have on muffin tin.
2 cups yellow cornmeal
1 cup all purpose flour
2 teaspoons salt
2 tablespoons baking powder
3 cups milk
1/2 cups shortening, melted (I used strained bacon grease)
1 tablespoon chives, minced
3 or 4 sage leaves, chopped
1. Preheat oven to 450 degrees.
2. Whisk together cornmeal, flour, salt, and baking powder.
3. In a separate bowl, beat the eggs then combine with the milk.
4. Pour the wet ingredients into the dry ingredients and add in the herbs. Whisk til all lumps are dissolved.
5. Slowly stir in the melted shortening to the batter, then ladle batter into a greased muffin tin.
6. Bake for 12 – 15 minutes until golden brown and edges are crispy.