10 slices (about 10 ounces) bacon, cooked and crumbled
2/3 + 1/2 cup shredded sharp cheddar cheese, divided
3 tablespoons minced fresh chives
6 tablespoons butter
1-3/4 cups buttermilk
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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.