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1
Preheat your oven to 375 F. Put paper liners into a 12-count muffin tin and set it aside. Or you can spray the tin with nonstick cooking spray if you don't have liners.
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2
In a medium bowl, add the Bisquick, milk and eggs and whisk together until a smooth batter forms. Add the dried thyme and black pepper and mix again. Set aside.
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3
Cook the pancetta in a skillet over medium heat until crispy. Remove from the pan and pat off the excess oil with a paper towel and set the pancetta aside.
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4
Bring a pot of water to a boil. Then add the kale and blanche the kale for about 3 minutes (the water will be tinted green and the leaves will have softened), then remove kale from the water, place it in a colander and run cold water over it. Drain the kale and set it aside.
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5
In a large saute pan, melt the butter, then, over medium heat, add the corn. Stirring, cook the corn until it begins to brown just slightly. Add the shallot and cook until it softens, then add the garlic, kale and red pepper flakes and cook for a few minutes, stirring, until the kale begins to soften.
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6
Remove the kale mixture from the heat, and toss in the pancetta and cheese and mix well.
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7
Add one tablespoon of batter into each muffin cup, then evenly distribute the kale mixture on top of each cup.
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8
Next add one tablespoon of batter to the top of each cup and bake for 25-30 minutes until the tops turn lightly golden.
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9
Allow the muffins to cool, then place them individually on a wire rack to fully cool.
