Bacon-Cheese Corn Muffins

By mirelsonp

Make a double batch and freeze the extras for another meal or two. Reheat them in the microwave oven.
Note: If you don't have 16 muffin cups, chill remaining batter while the first batch bakes. Bake remainig batter as directed.

Ingredients

• 8 slices bacon
• 1 cup chopped onion
• 1 1/4 cups all purpose flour
• 3/4 cup cornmeal
• 1/3 cup sugar
• 1 Tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 2 eggs
• 2 Tbsp butter, melted
• 1 cup shredded sharp cheddar cheese

Preparation

Step 1

1. Grease sixteen 2 1/2-inch muffin cups or line with paper bake cups; set aside. In a skillet cook bacon until crisp. remove bacon, reserving 2 tablespoons drippings in the skillet. Crumble bacon; set aside. Add onion to the skillet. Cook and stir over medium heat until tender. With a slotted spoon remove onion; set aside.

2. In a large bowl stir together flour, cornmeal, sugar, baking powder, and salt. Make a well in the center of the flour mixture; set aside. In a small bowl beat together milk, eggs, and butter; add to flour mixture all at once. Stir just until moistened. Fold in bacon, onion, and cheese.

3. Spoon batter into the prepared muffin cups, filling each two-thirds full. Bake in a 400 degree F oven for 15 to 18 minutes or until a toothpick inserted near centers comes out clean and tops are golden. Cool on a wire rack for 5 minutes. remove from muffin cups. Serve warm.