Skillet Corn Bread With Fresh Cut Corn And Bacon

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1 cup coarse cornmeal or polenta

2 cups buttermilk

8 ounces bacon (approximately 10 thin slices)

1 3/4 cups whole wheat pastry flour (or unbleached all purpose flour or a combination)

1 1/2 tablespoons baking powder

1/4 teaspoon baking soda

1 teaspoon salt

3 large eggs

3 tablespoons honey

2 tablespoons butter, melted

1/3 cup whole cane sugar or sucanat (or brown sugar, white sugar, or a combination)

2 1/2 cups fresh or frozen corn kernels (cut from approximately 3 fresh ears of corn)

2 tablespoons reserved bacon fat

special equipment: 10- or 12-inch cast iron skillet (alternatively, you can use a 10-inch round cake pan, a 9 x 13-inch baking pan, or a 12-inch square pan)

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