Skillet Corn Bread With Fresh Cut Corn And Bacon

Ingredients

• 1 cup coarse cornmeal or polenta
• 2 cups buttermilk
• 8 ounces bacon (approximately 10 thin slices)
• 1 3/4 cups whole wheat pastry flour (or unbleached all purpose flour or a combination)
• 1 1/2 tablespoons baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon salt
• 3 large eggs
• 3 tablespoons honey
• 2 tablespoons butter, melted
• 1/3 cup whole cane sugar or sucanat (or brown sugar, white sugar, or a combination)
• 2 1/2 cups fresh or frozen corn kernels (cut from approximately 3 fresh ears of corn)
• 2 tablespoons reserved bacon fat
• special equipment: 10- or 12-inch cast iron skillet (alternatively, you can use a 10-inch round cake pan, a 9 x 13-inch baking pan, or a 12-inch square pan)

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