• 6 slices Smithfield® Hometown Original Bacon,
  • 1 cup unsalted butter, softened to room temperature,
  • 1/4 cup honey,
  • 1 cup all-purpose flour,
  • 1 cup stone-ground cornmeal,
  • 1 tbsp. baking powder,
  • 1 tsp. kosher salt,
  • 1 can creamed corn,
  • 1 cup sour cream,
  • 1/2 cup unsalted butter, melted,
  • 2 large eggs,
  • 8 green onions, trimmed and thinly sliced,
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Sour Cream and Onion Spoon Bread Muffins with Honey Bacon Butter

MAIN DISH

Sour Cream and Onion Spoon Bread Muffins with Honey Bacon Butter

Preparation:

 

  1. Cook bacon in large skillet over medium heat until crispy. Remove bacon from skillet and drain on paper towels. Carefully spoon 1 teaspoon bacon grease into each compartment of a 12-cup muffin pan.
  2. When bacon is cooled completely, crumble and combine with butter and honey until well-combined. Cover and refrigerate until ready to serve.
  3. Place muffin pan in oven and preheat to 425°F. Whisk together flour, cornmeal, baking powder and salt in large bowl. In medium bowl, whisk together creamed corn, sour cream, melted butter and eggs until smooth. Pour egg mixture into flour mixture and stir until just combined. Fold in green onions.
  4. Carefully remove muffin pan from oven and divide batter evenly among cups. Bake until golden brown on top and cake tester inserted into center comes out clean, about 12 minutes. Let cool in pan 5 minutes, then serve with Honey Bacon Butter.