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Ingredients

• 5 slices of bacon
• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/4 cup sugar
• 2 teaspoons baking powder
• 2 teaspoons salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon freshly ground black pepper
• pinch of cayenne pepper
• 1 1/2 cups frozen corn kernels, thawed
• 4 large scallions, finely chopped
• 2 large eggs
• 1 cup sour cream
• 4 tablespoons unsalted butter, melted

Description

When Baking These Bacon-and-scallion-flecked Corn Muffins—a Great Accompaniment To All Kinds Of Barbecue—Nick Fauchald Prefers The Grill To A Conventional Oven For Two Reasons: The Muffins Absorb Some Of The Grill's Great Smoky Flavors, And He Can Spe

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