Bacon Cornbread Muffins (one dozen)
1 ½ c. cornmeal
½ c. flour
2 tsp. baking powder
1 tsp. sugar
½ tsp. salt
½ tsp. baking soda
1 ½ c. buttermilk
1 c. roasted corn cut from the cob
6 slices bacon
Heat oven to 400˚. Line 12 muffin cups with muffin papers if desired. Cook bacon in a medium frying pan until done. Remove and cool. Reserve drippings. Coarsely chop bacon, reserving 12 small pieces for garnishing the top of the muffins.
Add vegetable oil to reserved drippings if necessary to measure ¼ cup. Mix drippings, bacon and remaining ingredients in a medium bowl and beat for 30 seconds. Fill muffin cups ¾ full. Place one piece of reserved bacon on each muffin. Bake about 20 minutes.
Serve warm with Jalapeno jelly from Galena Canning Company.