mini bacon scallion corn muffins with cheddar cheese

whenever i get invited to a party, i always ask if i can bring something, hoping the response is something simple like "how about dessert? cookies or something would be great!" is that how most people respond? nope. instead, i get "i don't care, bring whatever you'd like." whatever you'd like. sounds simple enough, and for most people, it most likely brings relief.

but for me, it throws me into a thirty second whirlwind of ideas - sweet, savory, complicated, simple, runs to the grocery store, make something up from what i have here - followed by a look at my google reader to see what i have bookmarked, a look through the stack of recipes i have pulled out of magazines, and at least a five minute discussion with jason. i change my mind. a lot. it's guaranteed that i will make the exact opposite of what i first set out to make. 

like how these muffins were first cookies. then a simple iced sheet cake. then bacon cheddar scones before settling on the muffins, only after looking for the scone recipe in a cookbook and stumbling over the muffins in the index. i always end up with what i least expect.  

which is fine, since they were perfect. corn + bacon + cheese is always good. i've never turned down bacon before or met someone else who has.

looking for some other party worth eats? how about something sweet?

shortbread cookies

dr pepper chocolate cake 

banana bars

dark chocolate almond biscotti

chocolate peanut butter chip cookies

mini pumpkin spice cupcakes

iced pumpkin chocolate spice bundt cake

gingerbread apple upside down cake

one bowl chocolate cake

fallen almond poundcake

amaretto cheesecake

the chewy [alton brown's chocolate chip cookies]

mini bacon scallion corn muffins with cheddar cheese
adapted from baking illustrated
1 hour, makes 24 mini muffins

6 slices bacon, cut into thin slices
1 1/4 cups scallions, thinly sliced
2 cups all purpose flour
1 cup stone ground cornmeal
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/2 cup sugar
8 tablespoons (1 stick) unsalted butter, melted and cooled slightly
3/4 cup sour cream
1/2 cup milk
1 1/2 cups shredded cheddar cheese

1. in a medium skillet, fry the bacon until crispy. drain most of the fat and add the scallions to warm through. season with salt and pepper and set aside.
2. preheat your oven to 400F. line mini muffin tins with paper or spray well with nonstick spray (i sprayed mine, instead of lining them, and some stuck pretty bad. be sure to spray really well). set aside.
3. in a large bowl, whisk the flour, cornmeal, baking powder, baking soda, and salt. set aside.
4. in a medium bowl, whisk the eggs until the whites and yolks are well combined. whisk in the sugar. whisk in the melted butter in three additions, combining well before adding the next bit. add half the sour cream and half the milk and combine. add the remaining sour cream and milk and whisk. add the bacon scallion mixture and the cheese and whisk to combine.
5. make a well in the dry ingredients and slowly pour in the wet ingredients. use a large spatula to fold the wet ingredients in to the dry. mix only until there aren't any more patches of dry mixture left.
6. divide the batter evenly among all 24 mini muffin tins.
7. bake until the muffins are light brown, about 12 to 15 minutes. cool the muffins in the tin for about 5 minutes before inverting out of the pan and cooling completely.
8. store leftover muffins in the refrigerator and reheat before serving again.

2011.08.15 this was one of tea and scones' selections for the secret recipe club!