• 125 g cornmeal (stoneground, if possible)
  • 150 g plain flour
  • 50 g granulated sugar
  • 2.5 tsp baking powder
  • 0.25 tsp salt
  • 225 ml buttermilk
  • 2 slices bacon rashers (crisply cooked and diced)
  • 75 g butter (melted)
  • 1 egg (slightly beaten)


  • Preheat the oven to 200°C (400°F/Gas 6).
  • Grease a 23cm/9in square baking tin.
  • Stir all the dry ingredients together in a bowl, then stir in the buttermilk, bacon, butter and egg, and mix gently.
  • Pour the batter into the baking tin, set on the middle rack of the oven and bake for 25 minutes.
  • The bread is ready when the edges are lightly browned and a skewer comes out clean when inserted in the centre.
  • Cut into 7.5cm/3in squares to serve.