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Preheat oven to 350F/177C. Lightly grease two 1-ounce mini-muffin pans. Set aside.
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Mix all ingredients in a bowl; leave half of the whole corn kernel and bacon for topping.
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Scoop hotcake batter onto muffin pan. Sprinkle some reserved corn and bacon bits on top.
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Bake for 12-18 minutes or until cooked and golden brown on the edges.