Bacon-Cheddar Corn Muffins

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup 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) shredded sharp Cheddar cheese
• 6 bacon slices, cooked and crumbled
• 2 large eggs, lightly beaten
• 1 cup buttermilk
• 1/2 cup butter, melted

1. Preheat oven to 400u0b0. Line a 12-cup muffin pan with paper liners.
2. Combine first 7 ingredients in a medium bowl; stir in corn, cheese, and bacon. 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.
3. Bake 15 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Remove from pan; cool on a wire rack.

yellow cornmeal, flour, sugar, baking powder, baking soda, freshly ground black pepper, paprika, fresh corn kernels, cheddar cheese, bacon, eggs, buttermilk, butter

Taken from www.myrecipes.com/recipe/bacon-cheddar-corn-muffins-1 (may not work)