savory corn muffins revisited

I posted wayyyyy back in 2015 about a savory corn muffin recipe I made from a Cooks Illustrated magazine. They came out great, but I was disappointed that I couldn't really taste the cheese. I had said then that next time I made them I would use sharp cheddar.

Well, I made them again. This time I used a mix of sharp and mild cheddar and I added bacon.  I had to use up some cooked bacon and the cornmeal I had in the fridge, as well as some leftover cheddar cheese, and figured this was a good way to do it. Plus I bought scallions for something else and had a lot left over.

The results this time?  I still can't taste the cheese! I don't know if it's me, or the cheese, or maybe cornmeal just overpowers cheese in general. I have no idea. They were still yummy, but when I use that much cheese--it calls for 1.5 cups--I expect that I'll taste it. Won't stop us from eating them, though! (I actually made these on Wednesday night and we finished them up last night.)

If you want to make them, just click the link at the beginning of this post and the recipe is there. If you want to add bacon, just chop up five strips of cooked bacon and toss it in with the scallions and cheese at the end. Note, though, that the recipe has several steps, so you might want to do this on the weekend if your weeknights are busy.