5 slices bacon
1 1/2 c. yellow or white cornmeal
1/2 c. flour
2 tbsp. Cajun seasoning
2 eggs
1 1/2 c. milk

In a heavy, round 10 inch skillet, fry bacon until crisp. Remove bacon and crumble. Pour fat from skillet, reserving 1 tablespoonful and discarding remaining fat. Keep skillet hot in 425 degree oven.

Stir together cornmeal, flour, Cajun seasoning and crumbled bacon. Beat together eggs and milk. Pour reserved 1 tablespoon bacon fat into egg and milk mixture and pour that mixture into cornmeal mixture. Beat until mixture is smooth. Carefully pour cornmeal batter into hot skillet. Bake in a 425 degree oven for 20 minutes or until center is firm to touch. Cut into wedges to serve. Serve immediately. Serves 8.