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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 till crisp.
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5
Using slotted spoon, transfer bacon to paper towels to drain.
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6
Spoon 2 Tbsp.
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7
bacon drippings into 13x9x2-inch metal baking pan.
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8
Tilt pan to coat bottom and sides of pan with bacon drippings.
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9
Place baking pan in oven till bacon drippings are warm, about 6 min.
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10
Meanwhile, sift flour, baking pwdr, salt and baking soda into large bowl.
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11
Stir in brown sugar.
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12
Whisk Large eggs, honey and melted butter in another large bowl to blend.
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13
Stir in polenta mix.
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14
Add in to dry ingredients.
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15
Stir just till blended.
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16
Stir in corn kernels.
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17
Transfer batter to prepared warm baking pan.
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18
Sprinkle bacon over batter, then press bacon gently to submerge slightly.
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19
Bake corn bread till tester inserted into center comes out clean and top is golden brown, about 45 min.
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20
Transfer to rack.
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21
Cold 15 min.
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22
(Can be prepared 8 hrs ahead.
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23
Cold completely.
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24
Cover and let stand at room temperature.)
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25
Cut corn bread into squares and serve hot or possibly at room temperature.
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26
*Available at Italian markets, natural foods stores and some supermarkets.
