10 to 12 slices bacon, diced
1 c. sifted all-purpose flour
1/4 c. sugar
4 tsp. baking powder
3/4 tsp. salt
1 c. yellow cornmeal
2 eggs
1 c. milk
1/4 c. salad oil

Cook bacon until crisp; drain. Sift together flour, sugar, baking powder and salt. Stir in cornmeal. Add eggs, milk and salad oil. Beat until smooth, about 1 minute. Stir in bacon.

Fill greased muffin pans 2/3 full. Bake at 425 degrees for 20 to 25 minutes.