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1
Stir buttermilk and polenta in medium bowl to blend.
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2
Cover and let stand at room temperature overnight.
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3
Preheat oven to 350F.
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4
Cook bacon in heavy large skillet until crisp.
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5
Using slotted spoon, transfer bacon to paper towels to drain.
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6
Spoon 2 tablespoons bacon drippings into 13x9x2-inch metal baking pan.
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7
Tilt pan to coat bottom and sides of pan with bacon drippings.
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8
Place baking pan in oven until bacon drippings are hot, about 6 minutes.
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9
Meanwhile, sift flour, baking powder, salt and baking soda into large bowl.
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10
Stir in brown sugar.
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11
Whisk eggs, honey and melted butter in another large bowl to blend.
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12
Stir in polenta mixture.
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13
Add to dry ingredients.
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14
Stir just until blended.
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15
Stir in corn kernels.
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16
Transfer batter to prepared hot baking pan.
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17
Sprinkle bacon over batter, then press bacon gently to submerge slightly.
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18
Bake corn bread until tester inserted into center comes out clean and top is golden, about 45 minutes.
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19
Transfer to rack.
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20
Cool 15 minutes.
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21
(Can be prepared 8 hours ahead.
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22
Cool completely.
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23
Cover and let stand at room temperature.)
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24
Cut corn bread into squares and serve warm or at room temperature.
