Cornbread with Bacon

INGREDIENTS

• 2 c buttermilk
• 1 1/4 c polenta
• 1/2 lb bacon, diced
• 1 c flour
• 1 tsp salt
• 1/4 tsp baking soda
• 1/2 c packed brown sugar
• 3 large eggs
• 2 Tbsp honey
• 2 Tbsp melted butter
• 2 1/2 c frozen corn, thawed (about 13 oz)

PREPARATION

1. Stir buttermilk and polenta in oxo bowl to blend.
2. Cover and let stand at room temperature overnight.
3. Preheat oven to 350.
4. Cook bacon until crisp; drain on paper towel.
5. Place 2 Tbsp bacon drippings in 13" x 9" pan; tilt to coat bottom and sides.
6. Place baking pan in oven 6 minutes.
7. Sift flour, baking powder, salt, and baking soda into large bowl.
8. Stir in brown sugar.
9. Whisk eggs, honey, and melted butter in another large bowl.
10. Stir in polenta mixture.
11. Add to dry ingredients; stir until just blended.
12. Stir in corn kernels.
13. Transfer batter to prepared baking pan.
14. Sprinkle bacon on top; press to partially submerge.
15. Bake 45 minutes or until toothpick in center is clean and top is golden.
16. Transfer to cooling rack.
17. Cool completely; cover and store at room temperature.

( epicurious.com)

-- JMagGuthrie - 2014-11-09