2 c. cornmeal
1 tsp. baking powder
1 1/4 tsp. salt
1/4 c. milk
1 tbsp. oil
1 to 2 c. boiling water
8 slices bacon, cooked crisp and crumbled
1 c. sharp Cheddar cheese, shredded
1/2 c. onion, minced (optional)

Preheat oven to 425°F. Combine all dry ingredients. Stir in milk and oil. Gradually add boiling water, stirring until batter is a thick pouring consistency, not runny. Pour into greased and heated cast-iron skillets or muffin pans and bake until deep gold in color.

For plain cornbread, omit bacon, cheese and onion.