Bacon and Egg Cornbread Muffins



3 slices of bacon
3 large eggs
1/2 cup milk, plus 1/2 tbsp
tilly of salt and pepper
1/4 cup yellow cornmeal
1/2 cup all purpose flour
1 tbsp sugar
1 1/4 tsp baking powder
1/4 tsp salt
1/8 cup olive oil
1/4 cup shredded cheddar cheese
1/8 cup canned corn, drained
6  muffin cup liners
Maple syrup, warmed


Preheat oven to 400F

Place bacon in a cold skillet and cook on medium low until crispy, flipping halfway through. Drain on paper towels and let cool, then crumble into pieces.

Beat 2 eggs, 1/2 tbsp milk, salt and pepper until combined. Add the eggs to a hot skillet with 2 tsp or so of bacon grease. Cook by scraping the bottom of the pan with a spatula and fold over to mix. Cook until no longer runny.

Combine cornmeal, flour, sugar, baking powder and 1/4 tsp salt. In a separate bowl mix the egg, 1/2 cup of milk, and olive oil. Add the liquids all at once to the flour. Stir until the dry ingredients are moist but still slightly lumpy. Fold in eggs, 1/4 cup cheese, and corn.

Grease 6 muffin cup liners and place in the pan. Distribute batter between cups and fill to the top. Sprinkle with cheddar cheese and bacon, pressing the bacon slightly into the batter.

Bake for about 15-20 minutes, until cooked through. Place a toothpick in to test to make sure. Cool on a wire rack.

Top with maple syrup if desired.

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