Cook bacon until it's nice and crunchy and slice into small pieces. Set aside until use.

Slice the onion and add to a medium saucepan. Add the vegetable oil to the medium saucepan and sauté over low heat until the sliced onion is nicely browned (approximately 30 - 40 min). Let cool completely and put aside until use.

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together the flour, corn grits, baking powder and ground black pepper and sift; set aside.

Cream the butter and sugar. Add the eggs; stir until well mixed. Add the yogurt and stir until smooth.

Add the flour mixture to the liquid mixture and use a rubber spatula to mix until half mixed.

Add the sautéed onion and pieces of crunchy bacon and mix until smooth.

Divide the batter evenly among the lined cups.

Bake, rotating the tins halfway through. Transfer tins to wire racks to cool completely before removing the muffins.