Corny Cornbread Muffins with Bacon, Jalapeño and Cheese

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.