• Cooking Time: varies
• Servings: 12
• Preparation Time: 5-10 minutes
• 3 Cups yellow cornmeal
• 1 Cup flour
• 1 Tbsp. plus 1 tsp. baking powder
• 1 Tbsp. salt
• 1 Cup sugar
• 1 tsp. baking soda
• 1/2 Cup shortening
• 3 Cups buttermilk
• 4 eggs
• 1/4 C. cooked, crumbled bacon
• 1 Tbsp. bacon grease and “cracklins” from the frying pan (the rich, brown residual bits left after frying bacon)

1. Preheat oven to 450 degrees. In a large mixing bowl, combine all ingredients and mix well with an electric mixer, about 2 minutes.
3. Line jumbo muffin cups with liners, or grease/spray with nonstick cooking spray. Fill muffin cups 3/4 full. There will be enough batter for exactly 12 jumbo muffins.
5. Bake for 20 minutes, and check for doneness by inserting a toothpick into the center of a muffin. If the toothpick comes out clean, the muffins are done.
7. This recipe can be baked in regular muffin pans or in a 9 x 13 inch pan, adjust your baking times accordingly–regular muffins can be checked at 15 minutes, and 9 x 13 pans can be checked at 25 minutes.

This recipe originally came from the fabulous Tasty Kitchen site. I played around with it though, because I prefer a sweeter corn muffin, modeled after Jiffy muffin mix. These are absolutely scarfable.