1 1/2 c. yellow cornmeal
3 tbsp. baking powder
1/3 c. granulated sugar
4 eggs, beaten
4 strips bacon
1 stick butter
3-4 tbsp. hot water
2 2/3 c. unbleached flour
1 1/2 tsp. salt
1/4 c. packed light brown sugar
1/2 c. heavy cream

In a large bowl, add the cornmeal, flour, baking powder, salt and sugar; mix. Stir in the eggs and cream and let sit.

In the meantime, fry the bacon; when crisp, remove and add the butter to the pan and melt. Crumble the bacon and add it and the butter to the cornmeal mixture. If too thick, thin slightly with hot water.

Preheat oven to 425 degrees. Grease 2 round 8 inch pans or a larger pan if you have, and place in the hot oven. Pour a little bit of oil in the pan and when hot, spoon the batter into the pan. Bake about 25 minutes or until done and serve from the pan. Serves 20.