Blend together the corn muffin mix with the egg, buttermilk, pimientos, jalapenos, cheddar cheese and 2/4 cup of diced cooked bacon.
Reserve the last ¼ cup of bacon bits for garnish.
Fill the muffin tins or paper cups half full so they have room to bake and expand. Bake 15 to 20 minutes until the cakes are golden brown. Using a pastry bag and decorative tip, pipe the cream cheese frosting artistically across the top surface of the muffin.
Garnish the muffins with the remaining bacon bits and Pixo Pearls