LORETTA LYNN'S CHEDDAR MUFFINS OR CORNSTICKS

1 1/2 cups all-purpose flour, unsifted
1 1/2 cups yellow cornmeal
1 tablespoon baking powder
1 cup shredded cheddar cheese, 4 oz
4 slices bacon, cooked and crumbled
1 cup milk
1/2 cup honey
1/2 cup Crisco vegetable shortening, melted
2 eggs

Preheat oven to 400 degrees (for muffins) or 425 degrees F (for cornsticks).

Combine flour with cornmeal, baking powder, cheese, and bacon; set aside.

Combine remaining ingredients in separate bowl; beat well. Add liquid ingredients to dry ingredients; stir just until flour is moistened.

Spoon into greased muffin cups, filling about 2/3 full, or well greased and heated heavy cornstick pans, filling almost full.

Bake muffins at 400 degrees for 15 to 20 minutes and cornsticks at 425 degrees for 8 to 10 minutes. Let stand a minute or two before removing from pans.

Makes 24 muffins or 22 cornsticks