Buttermilk Corn Bread With Bacon

You know how addiction works. It starts like this: There's some kind of disappointment or distress in your life. As a result you choose to deal with that distress with an agent; it might be sex, it might be drugs, it might be alcohol. The agent promises transcendence. The agent promises freedom, a sense of being in control, a sense of being above all this, a sense of being liberated, a sense of escape. And so you do it. But when you do it, when you take the addicting agent as a way of dealing with life, the trap is set.

Tim Keller

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Italian	November 19	1	Servings

INGREDIENTS

2	c	Buttermilk
1 1/4	c	Polenta, coarse cornmeal*
8	oz	Bacon, about 10 slices
		cut into 1/2-inch
		pieces
1	c	All purpose flour
1 1/2	T	Baking powder
1	t	Salt
1/4	t	Baking soda
1/2	c	Golden brown sugar, packed
3		Eggs
2	T	Honey
2	T	Butter, melted 1/4 stick
2 1/2	c	Frozen corn kernels, thawed
		about 13
		ounces

INSTRUCTIONS

Stir buttermilk and polenta in medium bowl to blend. Cover and let
stand at room temperature overnight.  Preheat oven to 350F. Cook bacon
in heavy large skillet until crisp.  Using slotted spoon, transfer
bacon to paper towels to drain. Spoon 2  tablespoons bacon drippings
into 13x9x2-inch metal baking pan. Tilt  pan to coat bottom and sides
of pan with bacon drippings. Place  baking pan in oven until bacon
drippings are hot, about 6 minutes.  Meanwhile, sift flour, baking
powder, salt and baking soda into large  bowl. Stir in brown sugar.
Whisk eggs, honey and melted butter in  another large bowl to blend.
Stir in polenta mixture. Add to dry  ingredients. Stir just until
blended. Stir in corn kernels. Transfer  batter to prepared hot baking
pan. Sprinkle bacon over batter, then  press bacon gently to submerge
slightly.  Bake corn bread until tester inserted into center comes out
clean and  top is golden, about 45 minutes. Transfer to rack. Cool 15
minutes.  (Can be prepared 8 hours ahead. Cool completely. Cover and
let stand  at room temperature.) Cut corn bread into squares and serve
warm or  at room temperature.  *Available at Italian markets, natural
foods stores and some  supermarkets.  Makes 12 to 16 servings.  Bon
Appetit November 1999  Converted by MC_Buster.  Per serving: 3652
Calories (kcal); 158g Total Fat; (38% calories from  fat); 144g
Protein; 421g Carbohydrate; 833mg Cholesterol; 9188mg  Sodium Food
Exchanges: 23 1/2 Grain(Starch); 11 1/2 Lean Meat; 0  Vegetable; 0
Fruit; 23 Fat; 2 1/2 Other Carbohydrates  Converted by MM_Buster v2.0n.

A Message from our Provider:

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 3076 Calories From Fat: 1259 Total Fat: 140.7g Cholesterol: 803mg Sodium: 8435.9mg Potassium: 3168.7mg Carbohydrates: 363.9g Fiber: 15.1g Sugar: 148.5g Protein: 102.6g