Buttermilk Double Corn Bread with Bacon

Stir buttermilk and cornmeal in medium bowl. Cover loosely and let stand at room temperature overnight.

Preheat oven to 350. Cook bacon until crisp, spoon 2 tbsp drippings into a 9'x13' metal or ceramic baking dish, tilting to cover bottom. Place in oven for 6 minutes.

Whisk together flour, baking powder, salt and baking soda into large bowl; stir in brown sugar thoroughly. Whisk eggs, honey and melted butter in another large bowl; stir in cornmeal/buttermilk mixture. Add to dry mixture. Stir just until blended, then stir in corn kernels. Transfer to pan. Sprinkle with cooked bacon, pressing bacon to submerge into corn bread.

Bake until tester inserted in center comes out clean, and top is golden; about 45 minutes. Transfer pan to rack and let cool 15 minutes.

Serve warm or at room termperature. Excellent plain or with a little butter.