Bacon and Corn Muffins

1 1/2 C flour                                         1/2 C each milk and honey
1/2 C yellow cornmeal                         1/2 C margarine, melted
1 T baking powder                                8 ounce bacon, cooked and crumbled
1/2 tsp salt                                             1/2 C corn
2 eggs

In large bowl, mix flour, cornmeal, baking powder, and salt.  In small bowl, beat eggs with fork; beat in milk, honey, and butter.  Add to flour mixture.  Stir just until blended.  Fold in bacon and corn.  Fill greased muffin pans 2/3 full (or use cupcake liners).  Bake in preheated 400 deg. oven until pick inserted in center comes out clean.  15 to 20 minutes for muffins, 30 to 35 minutes or 9" square corn bread.