Smackin' Cracklin' Cornbread

I love cornbread with soup. This recipe would be great with a cream-based!

Yield: 16 servings

8 strips bacon
2 cups yellow or white cornmeal
1 teaspoon baking powder
¼ teaspoon salt
1 ½ cups crushed saltine crackers
1 ½ cups buttermilk
1 tablespoon all-purpose flour
2 teaspoons butter, melted

Procedure:

1. Preheat oven to 450 degrees. In medium skillet over medium heat, cook bacon until crisp. Remove, drain and set aside. When cool, crumble.

2. In large bowl, fold together cornmeal, baking powder, salt, crackers, buttermilk, flour, butter and bacon. Shape into two loaves to fit 8 ½-by-4-by-3-inch pans.

3. Bake 20 minutes, or until done in center. Remove and cool on wire racks.

Nutrition data per slice (1/8 loaf): Calories 122 (24 percent from fat); 3.3 g fat (sat 1.1 g, mono 1.6 g, poly .4 g); protein 4 g; carbohydrates 19 g; fiber 1.42 g; cholesterol 5 mg; sodium 227 mg; calcium 55 mg. Source: CooksRecipes.com