1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup sugar
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp black pepper
1/2 tsp smoked paprika
1/4 tsp cayenne
1 cup corn kernels ( I used frozen and thawed)
1 cup shredded Cheddar
1 cup cooked and crumbled bacon
1/4 cup chopped chives
1 jalapeno seeded and chopped small
2 large eggs, lightly beaten
1 cup buttermilk
1/2 cup butter, melted

1 cup yellow cornmeal 1 cup all-purpose flour 1/4 cup sugar 1 1/2 tsp baking powder 1/4 tsp baking soda 1/2 tsp black pepper 1/2 tsp smoked paprika 1/4 tsp cayenne 1 cup corn kernels ( I used frozen and thawed) 1 cup shredded Cheddar 1 cup cooked and crumbled bacon 1/4 cup chopped chives 1 jalapeno seeded and chopped small 2 large eggs, lightly beaten 1 cup buttermilk 1/2 cup butter, melted

Preheat oven to 400°. Line a muffin pan with paper liners.

In a small bowl combine melted butter, eggs, buttermilk and set aside.
Combine all the other ingredients in a bowl and whisk together. Add the wet to the dry and stir until just blended being careful not to over mix. Divide batter into muffin pan.

Bake 20 minutes or until golden and set in the middle