Instructions:
Heat oven to 375 degrees. Line rimmed
baking pan with foil and set lightly-
sprayed baking rack in pan. Cut bacon
crosswise into thirds and lay out bacon
strips on rack, being careful not to
overlap slices.
Bake 10-12 minutes, or until bacon
has just begun to crisp. Remove from
oven and drain on paper towels. Increase
oven temperature to 400 degrees.
In large bowl, stir together flour, cornmeal,
baking powder, salt and cheese
until well mixed.
In small bowl, whisk eggs until frothy
and stir in melted butter, honey and
milk. Add milk mixture to dry ingredients
and stir until combined. Fold in
corn and diced jalapeno, and reserve.
Lightly spray or butter 12-cup muffin tin
and line each cup with two slices of bacon.
Evenly divide muffin batter into cups, filling
about three-fourths full and top with
remaining bacon and sliced jalapeno.
Bake muffins for 20 minutes, or until
golden brown, using toothpick to test doneness.
Let cool briefly, remove muffins
from tin and serve while still warm.
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