Copycat Cracker Barrel Corn Muffins

0 Turn on the oven to 350°F.
1 Using your fingers, or a pastry brush, grease your muffin tin with the bacon grease.
2 Add the cornmeal, self-rising flour and sugar to a medium mixing bowl and mix with a wire whisk. Set aside.
3 In a large mixing bowl, add the eggs and beat with a whisk.
4 Add the buttermilk, honey and melted (cooled) butter to the eggs and beat again.
5 Add the flour mixture to the buttermilk mixture and mix just until combined. You don’t want to over mix and lumps in the batter is ok.
6 Fill each muffin cup until ¾ filled with the cornbread batter.
7 Bake in the preheated oven for about 15 to 18 minutes - until the tops have started to lightly brown.
8 Remove from the oven and allow to cool a few minutes then serve warm.