2 cups Three Rivers® Self-Rising Cornmeal Mix
4 oz thick-cut bacon, finely chopped
¼ teaspoon kosher salt
1 cup heavy cream
1/4 cup unsalted butter, melted
1/4 cup honey
2 large eggs, beaten
Heat oven to 400°F. Meanwhile, in a large cast-iron skillet, fry bacon over medium heat until crispy and crumbly, about 8 minutes.
Use a slotted spoon to transfer bacon bits to a paper towel to drain. Set aside. Leave drippings in the skillet and transfer skillet to the oven to pre-heat.
In a large bowl, whisk together the cornmeal mix and salt. In a large measuring cup, whisk together the cream, butter, honey, and eggs.
Pour the wet ingredients into the dry ingredients and stir gently until just moistened and combined. (Do not overmix.)
Fold in the reserved bacon bits.
Using a potholder, carefully remove the hot skillet from the oven. Pour the batter into pan and spread into an even layer. Return skillet to the oven.
Bake until toothpick inserted in the center comes out clean, about 15 minutes.
*Percent Daily Values are based on a 2,000 calorie diet.
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