Bacon-Thyme Corn Muffin Tops Recipe

• 6 ounces bacon, cooked, crumbled, drippings reserved (1/2 cup crumbled)
• 1 cup fine stone-ground yellow cornmeal
• 1 cup all-purpose flour
• 3 tablespoons granulated sugar
• 2 teaspoons baking powder
• 2 teaspoons kosher salt
• 1 teaspoon baking soda
• 6 tablespoons unsalted butter (3/4 stick), melted and slightly cooled
• 1 cup low-fat buttermilk, well shaken
• 3 large eggs, at room temperature
• 2 teaspoons minced fresh thyme leaves

1. Heat the oven to 400 degrees F and arrange a rack in the middle.
2. Coat the wells of 2 6-well muffin top pans or 1 standard 12-well muffin pan with bacon drippings (or vegetable oil); set aside.
3. Combine cornmeal, flour, sugar, baking powder, salt, and baking soda in a large bowl and whisk to aerate and break up any lumps.
4. In a medium bowl, combine butter, buttermilk, eggs, and thyme and whisk until incorporated and smooth.
5. Add wet ingredients to dry, stirring just until incorporated, about 1 minute.
6. Divide batter evenly (about 1/3 cup) among the wells, and sprinkle about 1 heaping teaspoon of bacon over each muffin top.
7. Bake muffin tops until golden and a toothpick inserted in the center comes out clean, about 15 minutes.
8. Let sit in the pans 5 minutes before removing.

bacon, stoneground yellow cornmeal, flour, granulated sugar, baking powder, kosher salt, baking soda, unsalted butter, lowfat buttermilk, eggs, thyme

Taken from www.chowhound.com/recipes/bacon-thyme-corn-muffin-tops-13716 (may not work)