Bacon, two cheeses and sauteed onions take a regular corn muffin to the next level. It’s essentially a baked hush puppy.

1 1/4 cup (200g) fine yellow cornmeal

3/4 cup (95g) all-purpose flour

2 tablespoons sugar

2 1/2 teaspoons baking powder

3/4 teaspoons salt

1 cup (8 oz) milk, room temperature

2 large eggs, beaten

3 tablespoons vegetable oil

1 cup cubed cheddar and pepper jack cheese

1/2 cup crumbled bacon

1 medium onion diced and cooked

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Heat the oven to 425ºF.
Line two muffin tins with paper liners or grease the wells with butter. Set aside.
In a large bowl, whisk together the dry ingredients, followed by the wet ingredients. Stir until smooth.
Fill the muffin tins ⅔ of the way full.
Bake for 15 to 18 minutes.
Serve warm.