Market Mash Up: Honey Corn Muffin with Bacon Jam

Honey Corn Muffin

1 c. Cornmeal
1 c. whole wheat flour
1 T. baking powder
½ c. organic sugar
½ stick butter (at room temp.)
¼ c.  Wildflower Honey
2 eggs
1 c. milk

  1. Combine all of the dry ingredients in a mixing bowl, blend in the butter. Work in eggs and milk to make a batter. Add the honey. Portion the batter into lined muffin tins. Bake at 350 for 12 minutes.

Bacon Jam

1 lb. Bacon
½ c. finely chopped onion
1 clove garlic minced
¾ c. petit diced tomatoes
¾ t. allspice
½ t. cayenne
Pinch of nutmeg
Pinch cracked black pepper
¼ c. bourbon
¼ c. apple cider vinegar
3 T. packed dark brown sugar

  1. Slice bacon into thin strips. In a large skillet, cook the bacon for about 10 minutes and add onion and garlic. Cook another 5 minutes, until the fat is rendered and bacon starts to become crisp. Add spices and stir 30 seconds. Add the rest of the ingredients.
  2. Simmer 10-15 minutes over low heat. Using a slotted spoon, scoop bacon jam into a container leaving most of the fat/liquid behind. Once it is room temperature, chill for 6 hours or up to 5 days. Bring up to room temp before serving.

To Serve

  1. Cut open a Honey Corn Muffin spoon on Emily G’s Cranberry Port Jam and a spoonful of Bacon Jam. Enjoy!