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Ingredientes
- 2 c. Buttermilk
- 1 1/4 c. Polenta, (coarse cornmeal)*
- 8 ounce Bacon, (about 10 slices), cut into 1/2-inch pcs
- 1 c. All purpose flour
- 1 1/2 Tbsp. Baking pwdr
- 1 tsp Salt
- 1/4 tsp Baking soda
- 1/2 c. Golden sugar, (packed)
- 3 lrg Large eggs
- 2 Tbsp. Honey
- 2 Tbsp. Butter, melted (1/4 stick)
- 2 1/2 c. Frzn corn kernels, thawed (about 13 ounces)
Direcciones
- 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 till crisp.
- Using slotted spoon, transfer bacon to paper towels to drain. Spoon 2 Tbsp. 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 till bacon drippings are warm, about 6 min.
- Meanwhile, sift flour, baking pwdr, salt and baking soda into large bowl. Stir in brown sugar. Whisk Large eggs, honey and melted butter in another large bowl to blend. Stir in polenta mix. Add in to dry ingredients. Stir just till blended. Stir in corn kernels. Transfer batter to prepared warm baking pan. Sprinkle bacon over batter, then press bacon gently to submerge slightly.
- Bake corn bread till tester inserted into center comes out clean and top is golden brown, about 45 min. Transfer to rack. Cold 15 min.
- (Can be prepared 8 hrs ahead. Cold completely. Cover and let stand at room temperature.) Cut corn bread into squares and serve hot or possibly at room temperature.
- *Available at Italian markets, natural foods stores and some supermarkets.
- Makes 12 to 16 servings.
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