Yankee Corn Bread

1 cup flour
1/4 cup sugar
4t baking powder
1t salt
1 cup yellow cornmeal
2 eggs
1 cup milk
1/4 cup butter, melted
1/3 cup chopped crisp bacon

Mix together flour, sugar, baking powder, and salt in a medium bowl. Stir in the cornmeal. In a small bowl beat eggs with a fork, add milk and melted butter. Stir in bacon bits. Add to dry ingredients. Stir with fork only until moistened. Pour into 9x9 greased pan. Turn on oven to 425 now. Leave batter to rest until oven is heated (approximately 10 min.) Bake 25 minutes or until bread is raised and golden.

Variations: I omit the bacon
Use half white flour and half whole wheat flour for a healthier but still light corn bread. Or use all whole wheat for a denser loaf.
Bernard Clayton's New Complete Book of Breads (pg180-181)