Fresh Corn Muffins with Bacon and Cheese

If using fresh corn, cut the kernels off the cobs. Cook fresh corn, covered, in small amount of boiling salted water for 4 minutes or until tender. Drain.  Thawed frozen corn does not need to be cooked.

Cook bacon in a skillet until crisp. Drain, reserving 1 tablespoon bacon drippings.  Crumble bacon; set aside.

Preheat oven to 400 degrees. Line muffin cups with parchment paper squares, a 3-inch square for mini muffins and 5-inch square for standard-size muffin cups, or spray muffin cups with nonstick cooking spray; set aside.

Stir together flour, cornmeal, sugar, baking powder, baking soda and salt in a medium bowl. Whisk together sour cream, milk, egg, vegetable oil and 1 tablespoon reserved bacon drippings in a small bowl. Add sour cream mixture all at once to cornmeal mixture; stir just until moistened. Fold in corn, crumbled bacon and cheese. Spoon batter into prepared muffin cups, filling cups 2/3 full. 

Bake about 12 minutes for mini muffins or about 15 minutes for standard-size muffin cups or until lightly browned. Cool cakes in pans on wire racks for 5 minutes. Remove cakes from pans; cool completely on wire rack.

Note: Freeze extra muffins in an airtight container for up to 3 months. Thaw and warm the cakes in a 325-degree oven for 10 minutes before serving.