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1
Preheat oven to 375F (190C).
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2
Arrange bacon onto a baking sheet and bake until crisp, 11 to 13 minutes.
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3
Put onto a plate lined with a paper towel.
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4
Reserve 1 tablespoon of the bacon fat.
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5
Once bacon is cool enough to handle, chop into small pieces.
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6
Coat a mini muffin tray with 24 mini cups with non-stick cooking spray, or greased with butter, or line with mini muffin papper.
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7
In a large bowl, whisk together flour, cornmeal, salt, baking powder, and brown sugar.
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8
In a separate bowl whisk the milk and egg.
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9
Pour the milk mixture, melted butter and bacon fat into the dry ingredients, whisk until just incorporated.
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10
Fold 3/4 of the chopped cooked bacon into the batter, reserve remaining bacon bits for garnish.
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11
Fill each muffin cup about 3/4 of the way up.
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12
Bake for about 11 minutes or until wooden stick inserted into the center comes out clean.
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13
Let cool completely on a wire rack.
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14
Meanwhile, in a bowl beat the cream cheese, honey and hot sauce with a electric mixer, until smooth and well mixed.
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15
Beat in 3/4 of the chives, reserve remaining for garnish, beat until well combined.
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16
Place mixture to a pastry bag and snip off the end.
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17
Once the muffins are cool, on top of each muffin, pipe the cream cheese mixture that is enough to cover the top.
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18
Sprinkle reserved bacon bits and minced chives on top.
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19
Serve and enjoy.
