I know what you're thinking. "Hmmm...that muffin looks kinda plain there." But that's ok. It's hard to tell just by looking at it that this muffin doesn't need another thing- it's perfect just as it is. Why? Because hidden inside that unassuming exterior are savory bursts of bacon and jalapeno cheese, along with crunchy bits of sweet corn, just waiting to mingle with the juicy home grown tomato slice stuffed into the middle.
Lunch was approaching and I needed something to complement the beautiful homegrown tomatoes that I got from my brother last week. I'd had enough tomato sandwiches and wanted something just a bit different. Corn muffins? Absolutely. I started with my favorite corn muffin recipe and gave it a little zip with the addition of jalapeno cheese and crisp bacon.
I sliced one of those muffins open as soon as it was cool enough, sandwiched a thick tomato slice in the middle, and was instantly in a new kind of bacon and tomato heaven. Try one for lunch- or even breakfast- with one of those beautiful juicy ripe tomatoes sitting on your countertop. Enjoy!
Bacon, Cheese and Tomato Slider Muffins
adapted from Dorie Greenspan's Corniest Corn Muffins
1 cup all purpose flour
1 cup yellow corn meal, preferably stone ground
1 Tablespoon sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 Tablespoons butter, melted and cooled slightly
3 Tablespoons olive oil
1 large egg
1 large egg yolk
1 cup sweet corn kernels- fresh, frozen or canned (drain and pat dry)
8 slices bacon, fried, crumbled and drained
4 oz. pepper-jack cheese, shredded
Small ripe tomatoes- enough to make a thick slice for each muffin
- Preheat oven to 400 degrees F. Lightly grease a muffin tin (12) or use paper liners.
- In a large bowl, whisk together flour, corn meal, sugar, baking powder, baking soda, and salt. Set aside.
- In a small bowl, whisk together buttermilk, melted butter, oil, egg and egg yolk.
- Pour the liquid ingredients into the dry ingredients and blend together gently using a spatula. The batter will be lumpy.
- Gently stir in corn kernels, crumbled bacon and pepper jack cheese.
- Divide mixture between muffin cups and bake for 15 to 18 minutes, or until muffins are golden brown and a thin knife inserted into the center of a muffin comes out clean.
- Cool for 5 minutes in the pan and then remove muffins to a rack to finish cooling.
- When ready to serve, slice muffin, open and insert tomato slice.