Bread Recipe #15 - Bacon-Cheddar Corn Muffins

I used cubed ham in place of the bacon in these scrumptious muffins because that's what I had on hand, but either will work. These would be good to pop in your lunch box to either warm up in the microwave or eat cold during that mid-morning need-something-to-get-me-by-until-lunch time. Ingredients: 1 cup yellow cornmeal, 1 cup all-purpose flour, 1/4 cup granulated sugar, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon freshly ground black pepper, 1/2 teaspoon smoked paprika, 1 cup fresh corn kernels or frozen corn kernels, thawed, 1 cup (4 ounces) sharp Cheddar cheese, 6 bacon slices, cooked and crumbled (or 1 cup cubed ham), 2 large eggs, lightly beaten, 1 cup buttermilk, 1/2 cup butter, melted. Instructions: Preheat oven to 400 degrees. Line a 12-cup muffin pan with paper liners or spray with cooking spray; set aside. Melt butter and allow to cool slightly. Combine first 7 ingredients in a medium bowl; stir in corn, cheese, and bacon (or ham). Whisk together eggs, buttermilk, and butter in a small bowl; stir egg mixture into cornmeal mixture just until blended (do not overmix). Spoon batter into prepared muffin pan. Bake in preheated 400 degree oven for 15 minutes or until a wooden toothpick inserted in center comes out with moist crumbs clinging. Remove from pan; cool on a wire rack, or eat while still warm. Makes 1 dozen (I found it made 15 muffins but that could be the extra cheese I added and because I used ham instead of bacon). I found this recipe in "Coastal Living" magazine, April 2013, pg. 100. "Rolling in the dough!"