Grease a 12-cup muffin tin well with butter and set aside.
In a large bowl, whisk together the cornmeal, flour, baking powder and salt. Add 1 cup of the grated cheese (reserve 1/4 cup for topping the muffins before baking) and the crumbled bacon and stir into the dry ingredients until combined.
In a large glass measuring cup, measure the milk and vegetable oil.
Add the egg and hot sauce and whisk together to combine.
Add the wet ingredients to the dry ingredients and stir together just until no streaks of flour appear.
Divide the batter evenly between the 12 prepared muffin cups and top with the remaining 1/3 cup grated cheddar cheese.
Bake for 15-20 minutes at 375 degrees Fahreheit or until the tops are slightly golden brown, the cheese is browned and bubbly, and the muffins are baked through (test with a toothpick).
Let cool in the muffin tin for about 5-10 minutes until removing the muffins to a wire rack to cool completely, or serve slightly warm with some butter and your favourite soup or stew.
These muffins keep fresh in an airtight container at room temperature for up to 2 days. They also freeze well in an airtight container for up to one month.