CHEESE, CORN & BACON CORN MUFFINS

Eddie Browning, who writes the food column for the New Bern Sun Journal, recently had a recipe for corn bread with smoked cheese and chilies. I loved the idea of chilies and cheese, but I prefer muffins, because I like to freeze the leftovers. Cornbread works better when you have a crowd and it will be eaten up the day you make it.

I halved the recipe, and played with it a little. I wanted some fresh corn in it, and I wanted to try evaporated milk for a flavor change. Instead of smoked cheese, which I didn't have, I used Monterey Jack cheese with jalapeno peppers, which I did have. I also wanted bacon in the muffins. I had a can of chilies in the pantry, but didn't want to open it for the little bit this recipe would use. So instead, I used some of the pickled peppers that Guy bought at the olive bar recently and chopped them.

First off, let me say that these muffins were delicious -- moist, tender, full of flavor. But not corn flavor. There wasn't a strong corn muffin flavor, and I'm blaming the evaporated milk. Since I bit into the muffin expecting a corn taste, I was a little let down. I also didn't taste any heat from the jalapeno peppers or the pickled peppers. Maybe the chilies would have been a better way to go. I was really wanting a kick from these muffins, so there was the second letdown. I'm going to give you the recipe, because I think it could be a good one. You can make it as is, or you can play with it and make it better. If you want to look at some other really good corn muffin recipes, try my other three higher-rated recipes.

Before I give you the recipe, let me share with you how I cook bacon. I line a cookie sheet with tinfoil, then place a wire rack over the foil, and lay the bacon strips on the rack. Into the oven (400F) for about 20-25 minutes, or till very crispy. I turn the strips over and spread them better, half way through, after they've shrunk. When they're done, I lay them on several thicknesses of papers towels to drain off any excess fat. When the fat that drains into the foil hardens, I fold up the tinfoil and discard it, fat and all. The rack washes easily.

Cheese, Corn & Bacon Corn Muffins

Adapted from Eddie Browning's Corn Bread with Smoked Cheese and Chilies

Rating: 7 out of 10

INGREDIENTS: 4-1/2 Tbsp. Smart Balance 50/50 Butter Blend

1 ear fresh corn, shaved and husk scraped

1/2 tsp. sea salt

1/8 tsp. black pepper

1/8 tsp. cayenne pepper

3/4 cup white whole wheat flour

1/2 cup stone-ground cornmeal

1/2 Tbsp. baking powder

1 Tbsp. sugar

1 small can (5 oz.) evaporated milk (or regular milk)

1 Tbsp. honey

1 large egg

1/4 cup grated cheese of choice

1 Tbsp. chilies, chopped

1/4 cup crisp cooked and crumbled bacon

Preheat oven to 450F. Spray 6-cup muffin tin with non-stick cooking spray.

In small skillet, saute the corn and scrapings in 1/2 Tbsp. SB over medium heat, about 3 minutes. Set aside to cool.

In large bowl, combine salt, peppers, flour, cornmeal, baking powder and sugar, whisking well. In small saucepan, combine remaining SB, milk and honey and heat till SB melts. Cool slightly.

Add egg to cooled milk mixture, whisking till frothy. Stir into flour mixture with spoon just till barely combined. Stir in cheese, chilies and bacon and cooled corn. Spoon into a 6-cup muffin tin, distributing batter evenly among the cups.

Place muffins in oven and immediately reduce heat to 375F. Bake about 18 minutes, or till muffins test done when a toothpick is inserted near center. Transfer to wire rack to cool or serve immediately. Yield: 6 muffins