Corn Muffins with Candied Bacon

Ingredients

• 6 strips bacon
• 1/4 cup plus 1/2 cup packed light brown sugar
• 3 cups all-purpose flour
• 1/2 cup sugar
• 1 cup cornmeal
• 2 tablespoons baking powder
• Kosher salt and freshly ground black pepper
• 1/2 cup butter, melted
• 1/2 cup vegetable oil
• 2 eggs, beaten
• 1 1/2 cups milk

Directions

1. Move the oven rack so it sits 8 to 10 inches beneath the broiler, then heat the broiler on high. Lay the bacon strips across a wire rack without overlapping, and set the rack inside a foil-lined rimmed baking sheet. Sprinkle 1/4 cup brown sugar evenly over the bacon. Broil until the sugar bubbles, about 4 minutes. Pull the pan out, turn the bacon with tongs, and return it to the oven until crisp, 3 to 5 minutes longer. Transfer the bacon to paper towels to drain, keeping the sugared side facing up.
2. Switch off the broiler. Put the rack in the center of the oven and heat the oven to 375 degrees F. Prepare a muffin tin with liners, or coat it with cooking spray or butter.
3. In a large bowl, whisk the flour with the sugar, the remaining 1/2 cup brown sugar, the cornmeal, baking powder, a generous pinch of salt, and a little black pepper. In another bowl, whisk the melted butter, vegetable oil, eggs, and milk. Pour the liquid mixture into the dry mixture, stir to combine, and portion the batter into the muffin cups.
4. Bake until the muffin tops are golden brown, about 20 minutes. Take the pan from the oven and let the muffins cool while you cut the 6 strips of bacon in half. Make a small opening in the top of each muffin, then tuck a half piece of bacon into each muffin.