1 c. enriched self-rising cornmeal (see note below)
1 c. enriched self-rising flour
2 tbsp. sugar
3/4 tsp. baking soda
2 eggs, beaten
1 1/2 c. buttermilk
1/4 c. instant minced onion
1/3 c. cooked, crumbled bacon, reserving 3 tbsp. drippings
1 can stewed tomato wedges (1 lb.), drained, saving 1/2 c. liquid

NOTE: If using regular cornmeal and regular flour instead of self-rising kind, add 1 1/2 teaspoons baking powder and 1/2 teaspoon salt to the flour and the cornmeal.

Sift together cornmeal, flour, sugar and baking soda. Combine eggs, buttermilk, onion and bacon; add all at once to cornmeal mixture, stirring only until dry ingredients are moistened. Grease an 8" square glass baking dish with the bacon drippings; pour in the batter. Arrange tomatoes over the top. Pour the 1/2 cup reserved tomato juice over the batter. Do not stir. Bake in a preheated 375 degree oven for 40 to 45 minutes. Serve hot.