Ingredients:
1 1/2 cups flour
1/2 cup yellow cornmeal
1 tablespoon baking powder ( use a semi-heaping tablespoon!)
1/2 teaspoon salt ( I like to use seasoned salt)
1/8 teaspoon cayenne ( or adjust to taste)
2 cups old cheddar cheese, grated
9 slices bacon ( save the bacon dripping)
1 cup half-and-half or 1 cup full-fat milk
2 tablespoons melted butter ( with 2 tablespoons bacon drippings to make 1/4 cup)
1 large eggs
1/2 cup cheddar cheese, finely shredded for tops
Directions:
Set oven to 400 degrees F.
Prepare and generously grease 18 muffin tins.
In a skillet cook the bacon until crisp; remove to a plate, and save about 2 tablespoons of bacon drippings.
Crumble the bacon when cool enough to handle.
In a bowl combine flour, cornmeal, baking powder, salt and cayenne.
Add in the shredded cheese and crumbled bacon (and chopped green onions if using).
In a small cup or bowl combine the 2 tablespoons melted butter and 2 tablespoons bacon fat.
In a medium bowl whisk the egg, then add in the half and half cream and the butter/bacon grease mixture; whisk to combine, then add into the dry ingredients; mix well to combine (if you find that the mixture is a little dry then add in another tablespoon melted butter).
Fill the muffin tins about 3/4 full.
Sprinkle with finely grated cheddar cheese.
Bake for about 20 minutes, or until muffins test done.
Servings: 18
Time preparation: 25 min.
Time total: 45 min.