8 oz. sliced bacon rashers
1 small onion, finely chopped
1 c. all-purpose flour
1 ¼ c. cornmeal or instant polenta
2 TB. Superfine sugar
4 tsp. baking powder
1/2 tsp. salt
Scant 1 cup canned cream-style corn
½ c. milk
1 egg, lightly beaten
1. Preheat oven to 400. Grease a 12-cup muffin pan.
2. Cook the bacon in a large frying pan (or under a preheated broiler) until crisp. Remove the bacon and drain well on paper towels. Add the onion to the same pan and sauté for about 5-7 minutes, or until soft and lightly golden. Remove the onion from the pan. Break or chop the bacon into small pieces and set aside with the onion. Reserve about 3 TB. of the bacon fat (or substitute vegetable oil).
3. Mix the flour, cornmeal or polenta, baking powder and salt in a bowl. In a separate bowl beat together corn, milk, egg and reserved fat. Add the corn mixture to the flour mixture and combine. Fold in the reserved bacon and onion.
4. Spoon the batter into the cups and bake for 20 minutes or until golden. Cool in pan 5 minutes and turn carefully onto a rack. Serve warm.