Cornbread With Fried Green Tomatoes And Bacon

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   ["Preheat oven to 375 degrees. Brush the inside of an 8"" x 8"" or 9""x 9"" baking pan with melted butter.", "Spread the bacon strips out on a baking sheet. Bake them until very crisp, 10-15 minutes. When done, remove to a plate lined with paper towels. When cool, crumble with your fingers.", "Scrape the bacon fat and drippings into a skillet. Place skillet over medium-high heat. When hot, add diced tomatoes or tomatillos along with a decent pinch of salt. Saute until tomatoes release their juices and begin to caramelize. Remove from heat and allow to cool a bit while you mix the cornbread.", "Into a large mixing bowl, sift together the flour, cornmeal or polenta (my favorite), sugar, salt, baking powder, and baking soda. Pour the milk into a measuring cup and add the sour cream; whisk gently to blend, then add to the dry ingredients. Add the eggs. Use a rubber spatula to fold ingredients until just blended. Don't overmix or whisk; you're going to want your cornbread to be very tender.", "Add the bacon pieces, the tomatoes and their juices and remaining bacon fat, and the shredded cheese.", "Scrape batter into your prepared pan. Bake for 25-30 minutes, until golden brown, well risen, and springy - not soft - to the touch in the very center. Remove from oven and allow to cool for 15 minutes before slicing and serving. Serve with love to people you love."]

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