1 cup yellow corn meal
1 cup all purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
kernels from 2 ears of corn, or 1 cup of frozen kernels
4 slices of bacon, cooked until crisp, crumbled
4 jalapeño peppers, seeded and diced
1 cup grated cheddar cheese
6 TBS sugar
1 tsp salt
1 cup buttermilk
1 whole egg
1 egg yolk
3 TBS bacon grease
3 TBS vegetable oil
Preheat oven to 400º F. Grease or spray 12 muffin standard muffin pan with no-stick cooking spray.
In a large bowl, stir together all the dry ingredients.
In a large measuring cup mix the liquid ingredients together, beating
the egg and egg yolk to mix thoroughly. Add corn, cheese and bacon to
the flour mixture. Pour in liquid mixture and stir to make a thick
batter. Ladle or pour the batter into the prepared muffin pan. Bake in
middle of the preheated oven for 15--18 minutes until done. Cool
muffins on a wire rack.