• 3 strips of bacon
• 1 cup of flour
• 1 teaspoon baking powder
• ¾ teaspoon soda
• ¾ teaspoon salt
• 1 cup cornmeal
• 2 tablespoons brown sugar
• 2 eggs
• 1½ cups buttermilk or sour milk
• ½ cup crushed pineapple, drained
• ¼ cup bacon drippings


1. Fry bacon until crisp
2. Reserve ¼ cup drippings
3. Sift flour, baking soda and salt into a mixing bowl
4. Add cornmeal and pineapple
5. Put the eggs, buttermilk, sugar and drippings into the glass container
6. Cover, and run at Lo Speed until well blended
7. Pour into flour mixture and stir until flour is dampened
8. Fill well greased muffin pans ⅔ full
9. Crumble crisp bacon on top of each muffin
10. Bake at 425 degrees 20-25 minutes


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