Recipe - Crisp Corn Bread Waffles

8 To 10 strips of bacon
Bacon fat, + vegetable oil
To make One half cup
2 cup Yellow cornmeal
1 cup Flour
1 teaspoon Baking powder
One half teaspoon Baking soda
One half teaspoon Salt
2 tablespoon Sugar
1 One half cup Skim milk
2 Eggs

Fry bacon crisp. Drain, reserve drippings and add oil to make One half cup.
Crumble bacon and reserve (you should have One half cup crumbled bacon). Combine
cornmeal, flour, baking powder, soda, salt, and sugar in mediumsized bowl.
In a separate bowl, combine , milk and vinegar. Let stand 10 minutes.

Beat eggs in large mixer bowl. Add bacon fat and milk mixture to eggs. Add
cornmeal mixture and reserved bacon. Mix thoroughly. Bake in waffle iron
according to manufacturer's directions, until brown and crisp. Serve hot.

Waffles may be frozen for later use. To serve, thaw in microwave on
defrost cycle or in toaster oven.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini