From: Susan,.TN

Bacon and Cheese Corn Muffins

1 cup self-rising flour
1 cup self-rising cornmeal
1/2 teaspoon salt
3 tablespoons sugar
6 slices bacon, fried crisp and crumbled
2/3 cup grated cheddar cheese
1 egg, beaten
1 cup milk
3 tablespoons vegetable oil

Preheat oven to 425 degrees F.
Grease muffin tin or line with cupcake cups.
Sift together flour, cornmeal, salt, and sugar.
Stir in bacon and cheese.
Combine eggs, milk, and oil and add all at once to dry ingredients.
Stir just until mixed, do not overmix.
Fill muffin pans about 2/3 full.
Bake at 425 degrees F until golden brown on top, 20 to 25 minutes.