Ingredients 1 3/4 cups all purpose flour 1/2 cups yellow cornmeal 1 tablespoon granulated sugar 1 tablespoon baking powder 1 teaspoon baking soda 1 teaspoon salt 10 slices bacon, cooked and crumbled 2/3 + 1/2 cup shredded sharp Cheddar cheese 2 tablespoons minced chives 6 tabelspoons butter 1 3/4 cups buttermilk 2 Eggs Tools 12 Cup Muffin Pan Scoop-it Measuring Spoons Scoop-it Measuring Cups 10 x 16 Chrome-Plated Cooling Rack Instructions Click to mark complete - Preheat oven to 400°F. Prepare muffin pans with vegetable pan spray. - In large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda and salt. Stir in cooked bacon, 2/3 cup cheese, and chives. - In medium bowl, melt butter. Add buttermilk and eggs; whisk until combined. Stir buttermilk mixture into cornmeal mixture just until combined. Spoon mixture evenly into prepared pans. Sprinkle evenly with remaining 1/2 cup cheese. - Bake 10-12 minutes or until golden brown around edges. Cool in pan on cooling grid 5 minutes; serve warm.
