Blue Cornbread Chile Bacon Muffins

These are wonderful - I haven't made up a high altitude recipe yet - will post it as soon as I do.

Ingredients:

10 strips bacon
1 cup blue cornmeal
3 cups all purpose flour
1 & 1/2 cup sugar
2 tablespoons baking powder
2 tablespoons ground New Mexico red chile powder (Chimayo style chile recomended)
2 teaspoon salt
2 cup Milk
4 egg, beaten
6 tablespoons melted butter
2/3 cup bacon drippings
1/2 pack dried corn husks

Directions:

Preheat your oven to 350°, and lightly oil a muffin tin.
Place a large saucepan half full over water on a high flame. Place the corn husks in the water and cover - bring to a boil and boil for 20 minutes, submerging the husk occasionally.
Broil the bacon on a cookie sheet in the oven until it's crisp.
Remove the bacon from the cookie sheet. Measure out Drippings into a measuring cup - top off with vegetable oil to make 2/3 cup if necessary.
In a large mixing bowl combine all of your dry ingredients and mix well.
In another bowl combine the milk, eggs, butter, drippings and crumbled bacon.
Beat mixture briefly, until thoughly mixed, but not whipped.
Mix the liquid into the dry ingredients and stir to combine.
Remove your corn husks from the heat - leaving them in the water.
Cut strips about 4 inches high across the grain the husk.
Place 2 or three stips of corn husk around the edges of your muffin tin (this works better with "large" muffin tins, than the small ones). I used a round cutter form to hold the husks in place.
Fill the husk lined muffin tin, with batter about 3/4 the way to the top. Continue until the tin is full.
Bake for 15 to 20 minutes (using the toothpick test for doneness).
Remove from over, cool briefly and remove from tin using edges of husk.
Let cool for at least 10 minutes before serving.

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