Bacon and Cheddar Cornbread Muffins

Preheat the oven to 425 F. Spray a 12-count muffin tin with cooking spray (recipe should make roughly 10) and set pan aside.

In a small frying pan over medium heat, cook the bacon until crisp. Then remove the bacon from the pan and set it aside on a sheet of paper towel. Reserve the bacon drippings.

In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt.

In a medium bowl, mix together the eggs, buttermilk and butter. Pour the buttermilk mixture into the cornmeal mixture and mix together until moist. Add two tablespoons of bacon drippings and stir.

Crumble the bacon and add it into the batter. Add the cheese and combine thoroughly.

Divide the batter evenly into the muffin tins and bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove from the oven and cool for 5-10 minutes.