Crackling Cornbread

1 c stone-ground cornmeal
1 c unbleached all-purpose flour
1/3 c granulated sugar
2 1/2 tsp baking powder
1/4 tsp salt
1 c buttermilk (or 1 1/2 c milk with 1/2 c yogurt)
1 c crisp-cooked bacon, diced
6 tbsp sweet butter, melted
1 egg, slightly beaten

Preheat oven to 400 degrees. Grease a 9 inch-square baking pan.

Stir dry ingredients together in a bowl. Then stir in buttermilk, bacon, butter and egg. Mix gently.

Pour batter into the prepared pan, set on the middle rack of oven and bake for 25 minutes. Cornbread is done when edges are lightely browned and a knife inserted in the center comes out clean. Cut into 3-inch squares to serve.

9 squares

Tip: Sprinkle sugar on top of cornbread