125 g cornmeal (stoneground, if possible)
150 g plain flour
50 g granulated sugar
2.50 tsp baking powder
0.25 tsp salt
225 ml milk
2 slices bacon rashers (crisply cooked and diced)
75 g butter (melted)
1 egg (slightly beaten)
1.Preheat the oven to 200°C (400°F/Gas 6).
2.Grease a 23cm/9in square baking tin.
3.Stir all the dry ingredients together in a bowl, then stir in the milk, bacon, butter and egg, and mix gently.
4.Pour the batter into the baking tin, set on the middle rack of the oven and bake for 25 minutes.
5.The bread is ready when the edges are lightly browned and a skewer comes out clean when inserted in the centre.
6.Cut into 7.5cm/3in squares to serve.