Makes 12 muffins

1 1/2 cups all-purpose flour

2/3 cup yellow cornmeal

1 Tbsp. baking powder

1/2 tsp. baking soda

1 tsp. salt

1/4 cup unsalted butter

1/2 cup shredded cheddar cheese

4 large eggs, beaten

1 1/2 Tbsp. sugar

1 cup butter milk

1 cup cooked bacon crumbles

1 cup corn kernels

Preheat oven to 375°. Spray muffin pan to prevent sticking. Or line with muffin cups.

Sift the flour, cornmeal, baking powder, baking soda and salt together in a mixing bowl.

Add the cheddar cheese, eggs, buttermilk, sugar, bacon, and corn and stir until just combined.

Divide the batter among 12 muffin cups, each 2/3 full, and bake for 15-20 minutes or until muffins are puffed and golden. Serve warm.