8 sl Bacon; Diced

    1/4 c  Onion; Chopped

  1 1/4 c  Unbleached Flour; Sifted

    1/4 c  Yellow Corn Meal

    1/2 c  Sugar

      3 ts Baking Powder

      1 ts Salt

      2 lg Eggs; Beaten

      1 c  Milk

      3 ts Butter Or Margarine; Melted

    1/2 c  Cheddar Cheese; Shredded

  Fry the bacon and onion in a 10-inch skillet, over medium heat, for 5
  minutes or until the bacon is crisp and the onions are tender. Remove the
  bacon and onion and drain on paper towels.  Sift the flour, corn meal,
  sugar, baking powder and salt into a bowl, and set aside. In another bowl,
  combine the eggs, milk, and butter, blending well. Add the egg mixture, all
  at once, to the flour mixture, stirring just until moistened. Stir in the
  bacon-onion mixture, and cheese, blending well. Spoon the batter into
  greased 3-inch muffin-pan cups, filling each 2/3 rds full. Bake in a
  preheated 400 Degree F. oven for 15 minutes or until a wooden pick inserted
  in the center of a muffin comes out clean. Cool, until cold to the touch,
  and wrap in foil, or serve immediately while still hot.
  TO REHEAT:
  Heat the foil-wrapped muffins in a preheated 350 Degree F. oven for 10 to
  12 minutes.