Bacon And Cheddar Corn Bread

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Washington Post


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2 tablespoons unsalted butter, melted (plus softened butter for greasing the pan)

1 cup flour

1/4 cup sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cups stone-ground yellow cornmeal

1 1/2 cups low-fat or regular buttermilk

1 large egg

4 thick slices bacon, (5 ounces) cooked and cut into small pieces

1 cup (4 ounces) grated sharp cheddar cheese

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