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If you are looking for a twist on the usual breakfast, these little sandwiches are easy and really filling. They would be perfect for a make ahead meal and you can eat them on the go.

Bacon-and-Cheddar Corn Muffins
(Adapted from Southern Living)

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6 bacon slices
2 cups self-rising white cornmeal mix
1 tablespoon sugar
1 1/2 cups buttermilk
1 large egg
4 tablespoons butter, melted
1 cup (4 oz.) shredded sharp Cheddar cheese
Vegetable cooking spray

Preheat oven to 425°. Cook bacon in a large skillet over medium-high heat 12 to 14 minutes or until crisp; remove bacon, and drain on paper towels. Crumble bacon.

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Heat a 12-cup muffin pan in oven 5 minutes.

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Combine cornmeal mix and sugar in a medium bowl; make a well in center of mixture.

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Stir together buttermilk and egg; add to cornmeal mixture, stirring just until dry ingredients are moistened.

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Stir in melted butter, cheese, and bacon.

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Remove pan from oven, and coat with cooking spray.

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Spoon batter into hot muffin pan, filling almost completely full.

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Bake at 425° for 15 to 20 minutes or until golden. Remove from pan to a wire rack, and let cool 10 minutes.

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Note: We tested with White Lily White Cornmeal Mix.

TRY THESE TWISTS!

Ham-and-Swiss Corn Muffins: Substitute Swiss cheese for Cheddar cheese and 1 cup diced cooked ham for bacon. Reduce butter in batter to 3 Tbsp. Brown ham in remaining 1 Tbsp. melted butter in a nonstick skillet over medium-high heat 5 to 6 minutes. Proceed as directed, whisking in 2 Tbsp. Dijon mustard with buttermilk and egg.

Southwestern Chile-Cheese Corn Muffins: Omit bacon. Substitute pepper Jack cheese for Cheddar cheese. Proceed as directed, stirring in 1 (4.5-oz.) can chopped green chiles, drained, with cheese and butter.

Scrambled Egg Muffin Sliders: Prepare recipe as directed. Whisk together 8 large eggs, 1 Tbsp. water, and 1/2 tsp. Creole seasoning in a medium bowl. Melt 1 Tbsp. butter in a large nonstick skillet. Add egg mixture, and cook, without stirring, 2 to 3 minutes or until eggs begin to set on bottom. Gently draw cooked edges away from sides of pan to form large pieces. Cook, stirring occasionally, 4 to 5 minutes or until eggs are thickened and moist. (Do not overstir.) Cut muffins in half, and spoon eggs over bottom halves. Cover with top halves of muffins.

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