1/2 : c Oil
1/2 : c Honey
1 : tb Peeled and chopped fresh
0: This is best eaten warm from the oven, but it's also delicious toasted
1: Preheat oven to 450¡F
2: Put the bacon in a 10-inch cast-iron skillet and cook in the oven for about 5 minutes, or until the fat is rendered
3: Meanwhile, in a medium bowl, combine the cornmeal, masa harina, baking soda and salt
4: Stir in the buttermilk and egg just until blended; do not overmix
5: Swirl the bacon to coat the pan with the drippings, then remove the bacon from the pan and discard
6: Stir any excess drippings into the batter, then pour the batter into the hot pan and spread evenly with a spoon
7: Bake for about 10 minutes, or until the bread is set and a knife inserted into the center comes out clean
8: Serve hot
9: Per serving: 164 Calories; 4g Fat (23% calories from fat); 7g Protein; 25g Carbohydrate; 50mg Cholesterol; 553mg Sodium NOTES : Recipe source: Food and Wine March 1998 Recipe by: Ron West Posted to Bakery-Shoppe Digest by Ron West <ronwest@centex
10: net> on Feb 10, 1998