3 strips bacon
1 1/2 c. yellow corn meal
1/2 c. all-purpose flour
1 tbsp. baking powder
1 tsp. salt
2 eggs
1 1/4 c. milk
3/4 c. shredded sharp cheddar cheese
1/2 c. vegetable oil
1/2 c. canned cream style corn
1 sm. onion, minced
2 tbsp. finely minced green pepper

Preheat oven to 350 degrees. Lightly oil a 10-inch round cake pan and place in oven to heat. Fry the bacon until very crisp. Drain on absorbent paper, then crumble finely.

Meanwhile, prepare the batter. In a medium bowl, combine the corn meal, flour, baking powder and salt. In an other mixing bowl beat the eggs slightly and add the remaining ingredients, just until blended. Pour the batter into the hot pan. Bake 30 minutes. Cut into 8 wedges and serve immediately with butter.