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1 cup of buttermilk
6 strips of bacon
1 - 8 1/2 can of creamed corn
1 egg
1 cup of yellow cornmeal
1 cup of all purpose flour
3 tablespoons of sugar
2 teaspoons of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1 cup fresh corn   

Instructions:

Preheat your oven to 400ºF. Grease a 8 inch square baking pan. In a large pan, cook the bacon, until crisp and brown. Once done, place the bacon on paper towels to drain the excess grease and cool, save the drippings in from the pan. Measure 3 tablespoons of the bacon drippings, add additional oil if necessary, into a small bowl. Add the buttermilk, creamed corn and egg, mix well. In another bowl, mix the cornmeal, flour, sugar, baking powder, baking soda and salt until well combined. Make a well in the center and pour in the buttermilk mixture. Stir just till barely smooth, do not over beat. Fold in the crumbled bacon and corn. Pour into the prepared pan and smooth the top. Bake until the top is golden brown and springs back when presses in the center, around 30 to 35 minutes. Cool for 15 minutes, before serving.

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