Step 1 Preheat the oven to 400°F and line a standard muffin tin with paper liners.

Step 2 In a large skillet over medium heat, cook the diced bacon, stirring frequently, until browned and crispy. Transfer the cooked bacon to a paper towel-lined plate using a slotted spoon, and reserve approximately 1/4 cup of the rendered bacon fat. If there is not enough bacon fat, supplement with melted butter as needed.

Step 3 In a large mixing bowl, combine the cornmeal, 1 cup of all-purpose flour, baking powder, granulated sugar, and salt, whisking until well incorporated.

Step 4 In a separate medium bowl, whisk together the whole milk, eggs, reserved bacon fat or melted butter, and honey until the mixture is smooth and well blended.

Step 5 In a small bowl, toss the fresh corn kernels, chopped basil, and cooked bacon with the remaining 3 tablespoons of all-purpose flour to ensure even distribution.

Step 6 Add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix.

Step 7 Gently fold in the corn, basil, and bacon mixture until evenly incorporated.

Step 8 Divide the batter evenly among the prepared muffin cups. Bake in the preheated oven for 15 to 17 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. Allow to cool slightly before serving.