INGREDIENTS
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4 ounces bacon, preferably Benton’s
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2 cups cornmeal, preferably Anson Mills Antebellum Coarse Yellow Cornmeal
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1 teaspoon kosher salt
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½ teaspoon baking soda
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½ teaspoon baking powder
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1½ cups whole-milk buttermilk
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1 large egg, lightly beaten