Sometimes my kitchen resembles Dr. Frankenstein's laboratory. The past few days I've stitched food together, scorched it, and turned it loose into the countryside. Today, I got lucky and made something time-saving and edible...with minimal effort. As usual.
I found a box of cornbread mix and the mad scientist rose up in me. I'd used all the bacon for a pasta recipe, but I found a package of *real* bacon bits in the fridge. I added a few chopped chives, a farm egg, and 2% milk.
Twenty minutes later, my experiment was ready. Nothing groundbreaking, but they were very good and at least I didn't catch the stove on fire. The bacon pieces worked better than pan fried bacon (no grease and the texture held together); the chives added a hint of onion.
Corn Muffins with Bacon and Chives
1 box Old Glory cornbread mix (or Jiffy, Martha White, etc.)
1/2 bag Hormel Real Bacon pieces
4 T chopped chives (fresh--and finely chopped)
1 jumbo egg
Preheat oven to 400 degrees. Grease muffin tins. Add milk and egg to mix. Spoon a layer, then add bacon and chives. Add another layer of cornbread batter. Gently stir each "cup."
Bake 20 minutes.