Bacon-Buttermilk Cornbread

• 4 slices bacon
• 1 tablespoon vegetable oil, as needed
• 23 cup yellow cornmeal, preferably stone-ground
• 23 cup all-purpose flour
• 1 tablespoon sugar
• 12 teaspoon baking soda
• 12 teaspoon salt
• 1 cup well-shaken buttermilk
• 1 large egg, beaten

1. Position oven rack in center of oven; preheat to 400.
2. Add bacon to a skillet; cook over medium heat, turning once, until crisp and browned, about 8 minutes.
3. Transfer bacon to paper towels; cool and coarsely chop bacon.
4. Measure bacon fat and add enough oil to make 1/4 cup.
5. Pour 2 tablespoons bacon fat into an 8x8 inch baking pan; bake until the fat is very hot, about 2 minutes.
6. Whisk the cornmeal, flour, sugar, baking soda, and salt in a bowl.
7. Make a well in the center and add in the buttermilk, egg, and remaining 2 tablespoons bacon fat.
8. Stir just until the batter is barely smootha few lumps can remain.
9. Quickly stir in the bacon; do not overmix.
10. Spread in the hot baking dish.
11. Bake until the top of the corn bread springs back when pressed in the center, about 20 minutes.
12. Cool for 5 minutes; cut into squares and serve hot.

bacon, vegetable oil, yellow cornmeal, flour, sugar, baking soda, salt, wellshaken buttermilk, egg

Taken from www.food.com/recipe/bacon-buttermilk-cornbread-329593 (may not work)