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 unless the 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 thick cut bacon, diced
1 1/2 cups diced onions
1cup stone ground yellow cornmeal
2 1/4 cups all purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup buttermilk, room temperature
2 eggs
8 tablespoons lard or bacon drippings

Preheat oven to 400 degrees.
Generously grease 12 mold cast iron muffin pan 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 8 minutes. Place onions in strainer and allow fat to drain in a small bowl.
Combine dry ingredients.
Combine eggs and buttermilk with whisk
Combine wet and dry ingredients; add sautéed bacon and onions; stir just enough to mix thoroughly.
Heat bacon fat until hot and pour into batter just before pouring the batter into the muffin cups. The batter should foam with this addition. Stir lightly to combine and pour immediately into cups.
Bake for 20 to 25 minutes.
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 of heat muffin pan, return muffins to the pan and serve in the rustic pan.