SOUTHERN BACON CORNSTICKS

4 lean slices hickory-smoked bacon
1 cup yellow cornmeal
1/2 cup all-purpose flour
2 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg, beaten
1/2 cup buttermilk
2 tablespoons vegetable shortening, cut into bits, room temperature

In a skillet, fry the bacon over moderate heat till crisp, drain on paper towels, and finely crumble, reserving the fat.

In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt till well blended. Add the egg and buttermilk and stir till well blended. Add the shortening and bacon, stir till well blended, cover the bowl with plastic wrap, and chill the batter for 1 hour.

Preheat the oven to 475 degrees F.

Grease a 7-stick cast-iron cornstick mold with some of the bacon fat and place in the oven till very hot, about 5 minutes. Spoon the batter into the mold and bake till the tops are golden brown and crisp, 10 to 12 minutes. Serve piping hot.

Makes 7 (5-inch) cornsticks
Source: The Bacon Cookbook by James Villas