4 slices smoked bacon
1 1/2 cups stone-ground cornmeal
1/2 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons sugar
2 tablespoons butter, melted
3 eggs, lightly beaten
1 cup buttermilk
1 cup corn kernels
Mandarin Orange-Lemon Butter
1/4 pound (1 stick) butter, softened
2 teaspoons finely grated mandarin orange zest
1 teaspoon finely grated lemon zest
Preheat barbecue to 400° degrees. Mix mandarin orange and lemon zest into softened butter and set aside.
In a well-seasoned cast-iron skillet, fry the bacon until crispy. Remove the bacon, crumble it, and drain on paper towels. Save 1 tablespoon of the bacon grease.
Mix together the cornmeal, flour, baking powder, baking soda, salt, and sugar. When well mixed, add the melted butter, eggs, and buttermilk and stir lightly. Add the crumbled bacon and whole corn kernels.
Swirl bacon grease around the bottom of the skillet and coat the sides using a small basting brush. Pour the batter into the skillet and bake for approximately 20 minutes. The top should be light brown with the edges darker. Serve in wedges with a dab of the mandarin orange-lemon butter on each plate.