Name: Buttermilk Corn Bread with Bacon
Yield: Makes 12 to 16 servings
Ingredients: 2 cups buttermilk; 1 1/4 cups polenta (coarse cornmeal)*; 8 ounces bacon (about 10 slices), cut into 1/2-inch pieces; 1 cups all purpose flour; 1 1/2 tablespoons baking powder; 1 teaspoon salt; 1/4 teaspoon baking soda; 1/2 cup (packed) golden brown sugar; 3 large eggs; 2 tablespoons honey; 2 tablespoons (1/4 stick) butter, melted; 2 1/2 cups frozen corn kernels, thawed (about 13 ounces); *Available at Italian markets, natural foods stores and some supermarkets.

"The crisp little pieces of turkey skin called 'cracklings' were another annual Thanksgiving treat of mine. They reminded me of bacon, and

I could never get enough. My buttermilk corn bread—which is sweet and savory, moist inside and crunchy outside—puts some real bacon into the feast."

Start preparing this one day ahead.

Recipe notes

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