1/2 lb. salt pork, cut in cubes
2 tbsp. finely chopped onion
1 1/2 c. yellow cornmeal
1/2 c. sifted all-purpose 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-inch oven-proof skillet, cook salt pork over low heat until very crisp; remove and chop finely. Drain all but 1 tablespoon fat; cut 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 30-35 minutes. Serve hot with butter.