Cheese, Corn & Bacon Muffins - cooking recipe

Ingredients

1/2 cup cornmeal
1/2 cup milk
3 slices bacon, finely chopped
4 None green onions, finely chopped
2 None eggs, lightly beaten
4 tbsp (1/2 stick) butter, melted
1/2 cup canned creamed corn
1 can (11 oz) whole kernel corn, drained
1 1/2 cups self-rising flour
2 oz Cheddar cheese, cut into 12 cubes
1/4 cup finely grated Cheddar cheese

Preparation

Combine cornmeal and milk in large bowl; let stand 10 mins.
Preheat the oven to 400\u00b0F. Oil a 12-cup muffin pan. Cook bacon in small skillet until browned and crisp. Add onion; cook, stirring, 1 min.
Add egg, butter and both corns to cornmeal mixture; whisk to combine. Add bacon mixture and sifted flour; stir until just combined.
Spoon 1 tbsp batter into each muffin cup; top with a cube of cheese. Divide remaining batter among muffin cups; sprinkle with grated cheese.
Bake about 20 mins until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool on wire rack.