Y’all know bacon makes everything better; muffins are not excluded
18 slices of bacon, 1 cup flour, sifted 3 times, 3 green onions, sliced, 1/2 cup grated yellow cheddar cheese, 1/8 cup sugar, 4 teaspoons baking powder, 3/4 teaspoon salt, 1 cup yellow cornmeal, 2 eggs, beaten, 1 cup milk, 1/4 cup bacon drippings.
Preheat oven to 425 degrees. Lightly grease a 12-tin muffin pan, set aside. Fry 12 slices of bacon until crispy, drain and crumble, save the bacon drippings. Get out a bowl, add the sifted flour, sugar, baking powder, salt, and cornmeal mix well. Add the eggs, milk and bacon drippings, Mix until the batter is smooth. Fold in the cooked bacon. Dice the other 6 slices of bacon. Add the batter to the muffin tins, approximately 2/3 full, evenly add the uncooked bacon on top of each muffin. Bake for 20-25 minutes.