1 c. coarse yellow cornmeal
1 c. all-purpose flour
1/4-1/2 c. granulated sugar
3 tsp. baking powder
1 tsp. salt
5 slices bacon
3 lg. Florida eggs
1/2 c. sour cream
3/4 c. whole Florida milk
1/4 c. Mexican salsa
4 tbsp. unsalted butter
2 tbsp. bacon drippings
1 c. fresh Florida corn kernels
1 c. sharp Cheddar cheese, grated

Sift together cornmeal, flour, sugar, baking powder and salt into a large mixing bowl and set aside. Fry bacon until crisp; crumble and set aside. Reserve 2 tablespoons of bacon drippings. In another large mixing bowl, combine eggs, sour cream, milk and salsa. Whisk until well blended; set aside.

Generously grease a 9 inch square cake pan or iron skillet. Place in the center of the oven and preheat to 400 degrees. While oven is heating, melt the butter and bacon grease in frying pan. Add the corn kernels and cook over medium-low heat until tender, about 5-7 minutes. Whisk the corn and butter into the egg/milk mixture. Stir in bacon and cheese. Add the sifted dry ingredients. Stir with a wooden spoon until just incorporated. Do not over mix or cornbread will be dry.

Pour the batter into hot cake pan and return to the oven. Bake for 20-25 minutes or until golden. A cake tester when inserted should come out clean. Remove from the oven and let cool slightly. Cut into squares and serve warm. Leftover portions should be refrigerated.

Yield 8-10 servings. Note: For muffins, cook 15 minutes, cool slightly and serve. Yields 18-20 muffins.