Bacon Cheddar Buttermilk Corn Muffins

• 8 slices bacon
• butter, for greasing pan
• 3/4 cup chopped onion
• 1 + 1/4 cups buttermilk
• 1/4 cup olive oil
• 1 large egg, lightly beaten
• 4 1/2 ounces all-purpose flour (about 1 cup)
• 3/4 cup yellow cornmeal
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/8 teaspoon ground red pepper or 1/2 teaspoon chile powder
• 1 cup shredded extra sharp white cheddar, plus more for sprinkling over top

1. Cook bacon in a skillet over medium heat until crispy. Remove to a paper towel lined plate. Drain off the grease leaving 1-2 tablespoons behind. Add onion and cook over medium-low heat until soft and tender 5-10 minutes.
2. Preheat oven to 400° degrees F. Line a 12 cup muffin pan with cupcake liners or grease lightly with butter.
3. In a smallish bowl lightly whisk buttermilk, olive oil and egg together.
4. In a large mixing bowl combine flour, cornmeal, baking powder and soda, salt and red pepper. Make a well in the center and add milk mixture, stir until just moist.
5. Crumble the bacon and mix in half of it with the onion and cheese. Divide equally among baking cups filing about 3/4 of the way full. Sprinkle the tops with the remaining bacon and additional cheese if desired.
6. Bake 13-16 minutes or until a toothpick in center comes out with a few moist clingy crumbs. Remove muffins from pan and cool on wire racks.