Grill-Roasted Bacon-and-Scallion Corn Muffins

• Recipe by Nick Fauchald

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 spend that much more time outside.

Ingredients

1. 5 slices of bacon
2. 1 cup all-purpose flour
3. 1 cup yellow cornmeal
4. 1/4 cup sugar
5. 2 teaspoons baking powder
6. 2 teaspoons salt
7. 1/2 teaspoon baking soda
8. 1/2 teaspoon freshly ground black pepper
9. Pinch of cayenne pepper
10. 1 1/2 cups frozen corn kernels, thawed
11. 4 large scallions, finely chopped
12. 2 large eggs
13. 1 cup sour cream
14. 4 tablespoons unsalted butter, melted

Directions

1. Set up a grill for indirect grilling, with the coals on one side, and heat to 425°. Meanwhile, in a medium skillet set on the grill or the stove, cook the bacon over moderate heat, turning once, until crisp, about 6 minutes. Drain on paper towels and crumble.
2. Line a 12-cup muffin tin with paper liners. In a large bowl, whisk the flour, cornmeal, sugar, baking powder, salt, baking soda, black pepper and cayenne. Stir in the corn, scallions and crumbled bacon.
3. In a medium bowl, whisk the eggs with the sour cream and melted butter. Fold the wet ingredients into the dry until just blended. Pour the batter into the muffin cups.
4. Place the muffin tin on the grate opposite the coals, cover the grill and bake for 20 minutes, or until a toothpick inserted in the center comes out with only a few crumbs attached. Serve slightly cooled.