Bacon Corn Bread

• 1/2 cup bacon pan-fried, crumbled
• 1 1/2 cups yellow cornmeal cups
• 2 eggs beaten lightly
• 1/4 cup bacon fat use butter for remainder, if less than 1/4 cup
• 1 cup whole wheat flour
• 1 cup unbleached white flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups buttermilk or plain yogurt
• 1/2 cup milk
• 1/4 cup maple syrup

1. Cook the bacon until crisp. Reserve the fat. Chop the bacon; set aside.
2. Preheat oven to 350 degrees. Generously grease a 9 x 13 inch baking pan with bacon fat or a 12 inch cast iron skillet.
3. Sift the dry ingredients into a large bowl.
4. In another bowl, combine the wet ingredients and stir until mixed.
5. Fold the wet ingredients into the dry ingredients; stir in the bacon.
6. Smooth the batter into the baking pan or skillet and bake for 25 to 30 minutes, or until a knife inserted into the center comes out clean. Allow the corn bread to cool for at least 10 minutes before serving.

bacon pan, yellow cornmeal, eggs, bacon, whole wheat flour, unbleached white flour, baking powder, baking soda, salt, buttermilk, milk, maple syrup

Taken from www.yummly.com/recipe/Bacon-Corn-Bread-1646265 (may not work)