Bacon Cornbread

• 1/4 lb. sliced lean bacon, cut crosswise into 1/4-inch pieces
• 1 c. all-purpose flour
• 1 c. yellow cornmeal
• 1/2 tsp. salt
• 1 tsp. sugar
• 2 tsp. double-acting baking powder
• 2 large eggs, beaten lightly
• 1 c. milk
• 1 c. corn kernels, cut from about 2 ears corn

1. In an ovenproof skillet, cook the bacon over moderate heat, stirring occasionally, until it is crisp.
2. Remove bacon.
3. Leave fat in pan.
4. Remove from heat.
5. In a bowl, stir together the flour, cornmeal, salt, sugar and baking powder.
6. Add eggs and 1/2 cup of the milk; mix well.
7. Stir in the remaining 1/2 cup milk, corn and bacon and pour the mixture into the skillet on top of the fat.
8. Spread some of the bacon fat that has risen around the edge of the batter across the top with a spatula.
9. Bake at 425u0b0 for 20 minutes.

lean bacon, flour, yellow cornmeal, salt, sugar, doubleacting baking powder, eggs, milk, corn kernels

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1036700 (may not work)