Preheat oven to 375 degrees F.
Place bacon onto a baking sheet and bake until crisp
about 12 minutes. Remove from baking sheet and place onto a plate lined with a paper towel. Reserve 1 tablespoon of the bacon fat. Once bacon is cool enough to handle, chop
into small pieces.
Spray a 24-count mini muffin tray with non-stick cooking spray
and set aside.
In a large bowl combine flour, cornmeal, salt, baking powder, and brown sugar
. In a separate bowl whisk the milk and egg
the milk mixture, melted butter and bacon fat into the dry ingredients. Add 3/4 of the chopped cooked bacon, reserve remaining 1/4 for a garnish.
Fill each muffin cup with 1 tablespoon of the batter
so the cups are filled about 3/4 of the way up. Bake in oven for 10 to 12 minutes or until a tooth pick inserted into the muffins
comes out clean. Allow to cool completely before icing
While muffins are cooling, in a medium bowl beat the cream cheese
and hot sauce with a hand mixer
until soft and combined. Add 3/4 of the sliced chives, reserve remaining 1/4 for a garnish. Mix until well combined.
Transfer mixture to a pastry bag and snip off the end.
Once the muffins have cooled, pipe a small amount of the cream cheese mixture on top of each one. Garnish
with remaining crumbled bacon and remaining chopped chives