Rustic Bacon and Onion Corn Muffins
Modified from 19 century recipe with the addition of flour, soda and baking powder; without these ingredients, the muffins were quite dense and hearty served for breakfast with molasses or syrup unless egg whites were beaten into soft peaks and folded into batter. In this case the grease would have been heated in the cast iron cups and the batter spooned gently into each cup. This then would have been considered a special preparation for guests.
6 strips smoked thick cut bacon, diced
1 1/2 cups diced onions, minced
2 cups stone ground yellow cornmeal
1 1/2 cups all purpose flour
1 teaspoon baking soda
2 tablespoons baking powder
1 teaspoon salt
1/8 teaspoon pepper (optional)
3-4 buttermilk, room temperature
2 eggs
1 cup of fresh corn, cut from the cob and chopped (add with buttermilk)
8 tablespoons lard or bacon drippings

Preheat oven to 400 degrees.
Generously grease 2 12--mold cast iron muffin pans and place in the oven to heat.
Saute bacon over medium heat until golden brown and just crisp. Do not overcook; remove to paper towel.
Saute onions in bacon fat over medium heat until slightly caramelized, about 5 minutes. Place onions in strainer and allow fat to drain in a small bowl.
Combine dry ingredients.
Combine eggs and buttermilk with whisk, add corn (optional)
Combine wet ingredients and dry ingredients; stir just until moistened, fold in sautéed bacon and onions.
Heat bacon fat until hot and pour into batter just before pouring the batter into prepared muffin pan. The batter should foam with this addition. Stir lightly to combine and pour immediately into hot prepared molds, filling three-quarters full.
Bake at 425 degrees for 20 to 25 minutes. Remove from oven on to a cooling rack or serve straight from the oven.
Do not cover these muffins or you will loose the crisp crust. To keep warm or reheat, place heated stone in bottom of bread basket or heat muffin pan, return muffins to the pan and serve in the rustic pan.