Makes 24 muffins

Ingredients

½ cup bacon, cook crisp (reserve fat), crumble

1 ½ cup melted butter (or bacon fat)

3 cups corn kernels

½ each onion, finely chopped

2 cloves garlic, finely minced

2 each shallot, minced

2 teaspoons jalapeno chili, minced, seeds removed

½ bunch scallions, finely chopped

6 extra large eggs, lightly beaten

3 cups buttermilk

3 cups cornmeal

3 cups all-purpose flour

½ cup sugar

2 tablespoons baking powder

½ tablespoon baking soda

4 tablespoons chili powder

3 cups grated cheddar cheese

2 tablespoons salt

2 tablespoons fresh ground pepper

Preheat oven to 350 degrees.  

In a large sauté pan over medium high heat, add the butter and bacon fat.  Add the corn, onion, garlic, shallot, and jalapeno cook for 5 minutes.  Add the scallions and cook for an additional 2 minutes.  Remove the vegetables from the heat and cool slightly.  In a large mixing bowl, combine the eggs and buttermilk.  Stir in the corn mixture.  Separately, in another large mixing bowl, combine the dry ingredients.  Slowly combine the dry ingredients, do not over mix.  Fold in the cheese.  

Lightly grease two 12-cup muffin tin.  Pour batter into prepared muffin cups, filling three-fourths full.  Bake in preheated 350 degree oven for 10 to 12 minutes or until golden.