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Breakfast Corn Bacon Muffins
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3 tbl. sugar
1 tbl. baking powder
1/2 tsp. salt
1 egg
1/2 cup corn kernels
1 cup milk
6 bacon slices
1 cup all-purpose flour
1/4 cup rendered bacon fat
1 cup yellow cornmeal
Fry bacon until crisp. Drain and cool on paper towels. Reserve 1/4 cup bacon drippings. Crumble bacon and set aside.
In a medium bowl stir and toss flour, cornmeal, sugar, baking powder, and salt; set aside. In small bowl whisk milk, egg, corn kernels and bacon drippings until blended. Add to dry ingredients, along with crumbled bacon, and stir until blended. Spoon into buttered muffin pan, filling two-thirds full.
Bake in preheated 400° oven about 15 minutes until toothpick inserted in center comes out clean. Cool in pan for 3 minutes then invert to remove
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