Bacon Corn Bread

• 3 center-cut bacon slices
• 3/4 cup all-purpose flour
• 1 cup yellow cornmeal
• 2 teaspoons baking powder
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 1/3 cup reduced-fat sour cream
• 1 cup low-fat buttermilk
• 1/2 cup egg substitute

1. Preheat oven to 425u0b0.
2. Cook bacon in a 9-inch cast-iron skillet over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings. Discard remaining drippings, but do not wipe out pan. Crumble bacon; set aside.
3. Place pan in oven at 425u0b0 for 8 minutes.
4. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 5 ingredients. Combine sour cream, buttermilk, 1 tablespoon reserved drippings, and egg substitute, stirring with a whisk. Add to flour mixture, stirring just until moist. Gently fold in bacon; pour batter into preheated pan.
5. Bake at 425u0b0 for 20 minutes or until golden. Cut into 8 wedges.

center, flour, yellow cornmeal, baking powder, sugar, salt, baking soda, sour cream, lowfat buttermilk, egg substitute

Taken from www.myrecipes.com/recipe/bacon-corn-bread (may not work)