10-12 slices bacon, diced
1 c. sifted enriched flour
1/4 c. sugar
4 tsp. baking powder
3/4 tsp. salt
1 c. yellow corn meal
2 eggs
1 c. milk
1/4 c. salad oil or soft shortening

Cook bacon until crisp; drain. Sift together flour, sugar, baking powder and salt. Stir in corn meal. Add eggs, milk and salad oil. Beat with electric mixer until just smooth (about 1 minute). Stir in bacon bits.

Drop batter from spoon into greased muffin pans until 2/3 full. If desired, can top with a few pieces of uncooked bacon bits. Bake in hot oven 425 degrees for 20-25 minutes. Makes about 1 dozen muffins.