1/2 lb. salt pork, cut in cubes
2 tbsp. finely chopped onion
1 1/2 c. yellow cornmeal
1/2 c. sifted flour
3 tsp. baking powder
1 tsp. sugar
2 eggs
1/2 c. buttermilk
1 c. Florida orange juice
1 tsp. grated orange peel

Preheat oven to 350 degrees.

In 9" oven proof skillet, cook salt pork over low heat until very crisp, remove and chop finely. Drain all but 1 tablespoon fat, cook onion until tender. In large bowl, mix together cornmeal, flour, baking powder and sugar.

In small bowl, beat eggs with buttermilk and orange juice. Stir in orange peel. Add egg mixture all at once to dry ingredients, stir just until mixed. Stir in salt pork and onion. Heat skillet in oven 5 minutes or over high heat on top of stove 1 minute. Pour in batter. Bake in a 350 degree oven 30 to 35 minutes. Serve hot with butter.