Carbonara Muffins

Heat oven to 350 degrees F. Lightly coat 8 muffin holes with cooking spray. Working in batches, cook the bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate; roughly chop when cool. Reserve 1/4 cup of the drippings and wipe out the skillet. Heat 2 tablespoons bacon drippings in the skillet over medium heat. Add the mushroom, onion, and garlic and cook, stirring occasionally, until tender and beginning to brown, 3 to 4 minutes. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt, pepper, thyme, and 1/2 cup Parmesan. In a small bowl, whisk together the buttermilk, Alfredo sauce, eggs, scallion, and the remaining 2 tablespoons bacon drippings. Stir in the mushroom mixture. Gently stir the wet mixture into the dry mixture along with two-thirds (about 1 1/3 cups) of the chopped bacon. Divide the batter among the muffin cups (about a heaping 1/2 cup per hole) and top with the remaining bacon. Bake for 10 minutes. Sprinkle with the remaining 1 1/2 tablespoons Parmesan and bake until a wooden pick inserted into the center comes out clean, 10 to 15 minutes more. Serve with a salad, if desired.