I think the addition of the apples and bacon gives an old-fashioned, country flavor to these corn muffins. We like them for breakfast as well as for dinner. My team at work also likes them. Try topping them with butter and sorghum, molasses, or maple syrup.
1Heat oven to 425°F. Grease 12 muffin pan cups, or line with paper or silicon baking cups.
2Combine butter and sugar in mixing bowl. Beat by hand until creamy, about 150 strokes. Add 1 egg at a time, beating well after each addition. Stir in buttermilk, blending well.
3Add all remaining ingredients and beat by hand just until mixed; do not over-mix. Spoon batter into prepared muffin cups. Bake 16-20 minutes or until golden brown.
4Let cool slightly before serving. Serve with butter; may also crumble in bowl and top with sorghum or molasses.
~ For a more pronounced bacon flavor, substitute 2 tablespoons bacon grease for half of the butter.
~ This may also be baked in a greased preheated cast iron skillet. Bake 20-25 minutes until golden brown, and toothpick inserted in center comes out clean.
6Don't have self-rising cornmeal or self-rising flour? Then use plain cornmeal and plain flour, and add 1 1/2 teaspoons baking powder and 1/2 teaspoon salt with the flour.