Cooking for my honey...

Billionaire Bacon and Corn Muffins

So, many of you know that my husband is not a fan of gourmet food. The reason being, is that he’s a “supertaster”. For normal palates, food speaks to our taste buds, but for “supertasters”…food SCREAMS. So what we taste, is extra, extra strong for them, and quite unpleasant. Most of what I make for my husband ends up being rather bland in my opinion, so it is frustrating to cook for someone who seems to not appreciate your skill, but after 10 years, I’m over it. I cook for him when he asks, and I do it with a smile and with love. That just means I get to cook what I want for myself!! It’s not really a bad deal after all…

So today, I made one of my very favorite dishes…Billionaire Bacon, which was a recipe I saw in magazine ages ago. It stuck with me, and I make it whenever my husband asks. If I made it more often than that, I’d be quite a hefty girl, because I love it THAT much. It is a sweet, salty, sticky, smoky, decadent mess, and is literally the one thing I could eat over and over again and never grow sick of it! So, try it, you’ll LOVE it (if you like bacon to begin with, that is!).

Billionaire Bacon

Preheat oven to 350 degrees

1 pound thick sliced bacon (I used the plain old hickory smoked kind)

½ - ¾ cup brown sugar

Put brown sugar in a large zip top bag, and then two pieces at a time, add bacon to bag and shake to coat. Place sugar covered bacon on a cookie sheet lined with non-stick aluminum foil (you’ll be stuck with a huge mess if you don’t!). Bake for 20-25 minutes depending on how soft or crispy you like your bacon. Be aware that bacon will appear quite soft, but if you see the ends starting to burn, take it out. The bacon will harden as it cools. It is best to drain bacon on a cooling rack that has been sprayed with oil, and has paper towels underneath to catch grease. If you attempt to drain it directly on paper towels, you’ll end up with paper stuck to your bacon!

Corn Muffins

Preheat oven to 350 degrees

In a medium size bowl, combine:

2 eggs, beaten

1 stick melted margarine (or butter if you’re fancy)

1 ¼ cups milk

Mix well, then add:

½ cup cornmeal

1 ½ cups flour

½ cup sugar

1 TBSP baking powder

½ tsp salt

Stir well to combine thoroughly. If you like corn kernels in your corn muffins, add ½ cup canned, drained, sweet corn kernels.

Grease 12 muffin tins, or a 9x9” square pan. Bake muffins for 20 minutes, and bread for 30-40 minutes, until toothpick comes out clean, or feels done by touch. Serve warm with honey butter. ENJOY!

Look! He actually DOES eat my cooking!