Cheese, Corn & Bacon Muffins

• 1/2 cup cornmeal
• 1/2 cup milk
• 3 slices bacon, finely chopped
• 4 None green onions, finely chopped
• 2 None eggs, lightly beaten
• 4 tbsp (1/2 stick) butter, melted
• 1/2 cup canned creamed corn
• 1 can (11 oz) whole kernel corn, drained
• 1 1/2 cups self-rising flour
• 2 oz Cheddar cheese, cut into 12 cubes
• 1/4 cup finely grated Cheddar cheese

1. Combine cornmeal and milk in large bowl; let stand 10 mins.
2. Preheat the oven to 400u0b0F. Oil a 12-cup muffin pan. Cook bacon in small skillet until browned and crisp. Add onion; cook, stirring, 1 min.
3. Add egg, butter and both corns to cornmeal mixture; whisk to combine. Add bacon mixture and sifted flour; stir until just combined.
4. Spoon 1 tbsp batter into each muffin cup; top with a cube of cheese. Divide remaining batter among muffin cups; sprinkle with grated cheese.
5. Bake about 20 mins until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool on wire rack.

cornmeal, milk, bacon, green onions, eggs, butter, corn, kernel corn, flour, cheddar cheese, cheddar cheese

Taken from recipes-plus.com/api/v2.0/recipes/33583 (may not work)