Bacon Cheddar Chive Corn Muffins

I love a little muffin served alongside soup, chili, or a big plate of scrambled eggs!
Do you? And if the answer is yes, then these are for you!
Tender, savory, and kept incredibly moist from the buttermilk, they are even perfect as a grab and go!
Bacon Cheddar Chive Corn Muffins
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 them together. Add the wet to the dry and stir until just blended being careful not to overmix. Divide batter into muffin pan.
Bake 20 minutes or until golden and set in the middle.