Cornbread with Bacon

[Olga Drozd]

CORNBREAD WITH BACON:

Breakfast or suppertime cornbread revives the old johnnycake tradition.  Here it's improved with corn kernels and bacon.

3 strips lean bacon
1 cup yellow cornmeal
1 cup all purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 cup buttermilk
1/3 cup butter, melted and cooled
2/3 cup corn kernels

Grease a 9-inch square cake pan and set aside. Preheat oven to 400º F.

Fry bacon until crisp; drain and crumble.  Set aside.

In a large bowl, stir together cornmeal, flour, sugar, baking powder, soda and salt.  In a smaller bowl, beat eggs and combine with buttermilk and butter.  Pour over dry ingredients.  Sprinkle on corn kernels and bacon and stir together just until batter is blended and there are no dry patches.

Transfer batter to prepared pan and bake at 400º F. for 20 to 25 minutes or until well risen and bread springs back when touched in the centre.  Cut into squares and serve hot. 

Makes 16 pieces.  Cornbread, sliced crosswise, is very pleasant toasted.