1 1/2 c. bacon, finely chopped
1 c. cornmeal
1 c. flour
1 tsp. baking soda
3/4 tsp. salt
1 c. buttermilk
2 eggs, beaten

Heat oven to 425 degrees. In a fry pan, cook bacon until crisp. Drain, reserving 1/3 cup bacon drippings. Combine cornmeal, flour, soda and salt. Add buttermilk, eggs, and reserved bacon drippings, mix until smooth. Stir in bacon. Pour into greased 10 inch oven proof skillet. Bake at 425 degrees, 15 to 20 minutes. Cut in wedges, serve warm. 6 servings.