Preheat the oven to 375*F , and line 6 cups in a muffin pan with paper liners.
In a small bowl, whisk together the flour, cornmeal, baking powder, sugar and salt.
In a separate bowl, combine the melted butter, egg, and milk.
Add the wet ingredients to the dry ingredients, and stir just until combined.
Stir in the bacon and grated cheese.
Let the corn muffins rest on the counter for 5 minutes (this helps the cornmeal absorb the liquids and makes for a more tender muffin).
Divide the muffin batter between the cups, and bake for 15-18 minutes, until a toothpick inserted in the center of a muffin is done.
Let cool, and serve.