Ihubber's FUN House

[LoMo]

LOL...maybe some cornbread


CRACKLING CORN BREAD

3/4 pound bacon, coarsely chopped
2 cups white cornmeal
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 cups buttermilk
1 large egg

Preheat oven to 450°F. Sauté chopped bacon in heavy large skillet
over medium-high heat until brown and crisp. Using slotted spoon,
transfer bacon to paper towels; drain. Reserve 6 tablespoons
drippings from skillet. Brush 10-inch-diameter ovenproof skillet
with 2 tablespoons reserved drippings. Place skillet in oven to
heat. Whisk cornmeal, salt, baking soda and baking powder in
medium bowl to blend. Add buttermilk, egg and remaining 4
tablespoons reserved drippings. Whisk until just blended; mix in
sautéed bacon. Pour batter into hot skillet. Bake corn bread
until firm to touch and golden, about 25 minutes. Turn corn bread
out onto rack and cool. (Corn bread can be prepared 1 day ahead.
Wrap in foil; store at room temperature.)

Makes one 10-inch-diameter corn bread