Ingredients:
slices chicken, cooked until crisp
2 cups all-purpose flour
2 tablespoons baking powder
1½ teaspoons sugar
3 cups corn meal
1 teaspoon salt
3 large eggs
2½ cups warm milk
2 tablespoons unsalted butter, melted Butter, to serve
Instructions:
Preheat oven to 350°. Spray 3 (6-well) cast-iron muffin pans with baking spray with flour.
Chop the chicken into small pieces; reserve 3 tablespoons. Sift together the flour, baking powder, sugar, cornmeal, and salt in a large bowl.
In a medium bowl, beat the eggs, then blend in the warm milk and melted butter. Combine with the flour mixture; fold in chicken pieces mixing all together. Spoon mixture into prepared pans until wells are about three-fourths full; sprinkle with reserved 3 tablespoons bacon.
Bake until tops are golden brown, 15 to 20 minutes. Serve hot or warm with butter for best taste.
Gullah Bacon Corn Muffins
