Preheat the oven to 350°F and line a muffin pan with 12 muffin liners.

In a medium mixing bowl, stir together all the dry ingredients (cornmeal through cayenne). Set aside.

In a large mixing bowl, stir together the buttermilk, melted butter and sugar.

Add the dry mixture to the wet and stir just until combined. Fold in 1 cup cheddar and the bacon pieces.

Scoop the batter into the prepared pan, filling each mold about 2/3 full. Sprinkle the tops with the remaining ¼ cup cheddar.

Bake for 14-16 minutes or until a toothpick inserted in the middle comes out with a few moist crumbs but no wet batter.

Let the muffins cool for 10 minutes in the pan and then remove to a wire rack to cool completely. The muffins will be very soft and crumbly for several hours after baking but as they cool and firm up, they become sturdier.

Refrigerate in an airtight container for up to 3 days.