1 c. sifted self-rising flour
1 c. self-rising cornmeal
3 tbsp. sugar
1/2 tsp. baking soda
1 egg
1 c. buttermilk
1/4 c. shortening, melted
6 strips bacon, crisp cooked and crumbled

Preheat oven to 425 degrees. Grease 12 muffin cups; set aside. Combine flour, cornmeal, sugar, and baking soda in bowl; set aside. Bread egg into small bowl; beat lightly with fork.

Blend in buttermilk and shortening. Add buttermilk mixture and bacon to flour mixture; stir just until blended. Fill muffin cups 2/3 full. Bake 15-18 minutes or until golden brown.