1 c. all-purpose flour
3/4 c. yellow cornmeal
3 tsp. baking powder
3/4 tsp. salt
1 tbsp. sugar
1/4 c. butter
1 c. instant potato flakes
2 eggs, slightly beaten
1 c. milk
1/4 c. water
2 slices bacon, cooked crisp and crumbled
1/4 c. wheat germ

Mix flour, cornmeal, baking powder, salt and sugar. Cut in butter until finely divided. Stir in potato flakes. Add eggs, milk and water. Mix in bacon until dry ingredients are moistened. Turn into greased 6x9 inch baking pan, spread evenly. Sprinkle with wheat germ.

Bake at 400 degrees for 30-35 minutes. If not brown enough, put bread under broiler briefly, watching closely. (Omit this step if using a glass baking pan.) If using a glass baking pan, lower temperature to 375 degrees.

TIPS: For extra flavor, bacon drippings may be substituted for the butter; also mayonnaise can be substituted for butter.

This is a hearty non-sweet bread, good served with baked beans, thick pea soup or a salad. Leftovers can be split and toasted. Try butter and syrup. Delicious. You can put this into muffins, use less time.