Using your fingers, or a pastry brush, grease your muffin tin with the bacon grease.
Add the cornmeal, self-rising flour and sugar to a medium mixing bowl and mix with a wire whisk. Set aside.
In a large mixing bowl, add the eggs and beat with a whisk.
Add the buttermilk, honey and melted (cooled) butter to the eggs and beat again.
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.
Fill each muffin cup until ¾ filled with the cornbread batter.
Bake in the preheated oven for about 15 to 18 minutes - until the tops have started to lightly brown.
Remove from the oven and allow to cool a few minutes then serve warm.
Notes
Storage-Once the corn muffins have cooled completely store them in an airtight container lined with paper towels, at room temperature for up to 3 days. Cornbread freezes well. Store in a freezer-safe container and freeze for up to 3 months.Tips-
Don't overmix the batter. Some lumps are fine.
Start with room-temperature ingredients.
If you've had the cornmeal for a while make sure it's still good. Cornmeal can go rancid.
An instant-read thermometer stuck in the center of a muffin should read between 195F and 200F when the muffins are done.