- 1 pound thickly sliced country-style bacon or pork rind, cut into 1/3 -inch pieces
- 1 1/2 cups yellow cornmeal
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 cteaspoon salt
- 1 1/4 cups milk
- 2 large eggs, lightly beaten
- 4 tablespoons unsalted butter, melted
- Preheat the oven to 400°. In a 10-inch cast-iron skillet, cook the bacon over moderate heat until crisp, about 7 minutes. Drain on paper towels; reserve 2 tablespoons of the drippings.
- Wipe out the skillet and set it over low heat. Add the drippings and swirl to coat. In a medium bowl, combine the cornmeal with the flour, sugar, baking powder and salt. In a glass measuring cup, combine the milk and eggs and add to the cornmeal mixture along with the butter; stir just until the cornmeal is moistened. Fold in the bacon and pour the batter into the warm skillet. Bake for about 20 minutes, or until golden and a toothpick inserted in the center comes out clean. Serve warm.
The corn bread can be refrigerated, well wrapped, for 2 days. Rewarm, wrapped in foil, in a 350° oven.