BACON AND ONION CORN MUFFINS

6 strips thick cut bacon, diced
1 1/2 cups diced onions
1 cup buttermilk, room temperature
1/2 cup plus 2 tablespoons yellow cornmeal, divided
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
4 tablespoons butter, softened
4 tablesppons vegetable shortening, softened
2 eggs

Preheat the oven to 400 degrees. Lightly grease and flour 12 large muffin tins (or line with paper liners).

Saute the bacon over medium-high heat until golden brown and just crisp. Do not overcook. Use a slotted spoon to remove the bacon to paper towels. Reserve the fat and set the bacon aside to cool.

Saute the onions in the bacon fat over medium-high heat until llight brown, 8 to 10 minutes. Place the onions in a strainer set over a bowl and allow the fat to drain.

In a smalll bowl, combine the buttermilk with 1/2 cup of cornmeal and stir well. Set aside.

In a separate bowl, whisk together the remaining cornmeal with the flour, baking powder and baking soda.

Set aside.

Cream the butter and shortening with an electric mixer in a large bowl until light. Add the eggs one at a time, mixing well after each addition. On low speed, stir in the buttermilk and mix until just combined. Do not overmix.

Scrape down the sides and bottom of the bowl and stir in the onions and bacon until just combined. Fill the muffin tinss 2/3's full.

Place in the oven and reduce the heat to 350 degrees. Bake for 20 to 25 minutes, until golden brown. A toothpick inserted into the muffin should come out clean. Cool on a rack.