Instructions: This is best eaten warm from the oven, but its also delicious toasted.

Preheat oven to 450iF. Put the bacon in a 10-inch cast-iron skillet and cook in the oven for about 5 minutes, or until the fat is rendered.

Meanwhile, in a medium bowl, combine the cornmeal, masa harina, baking soda and salt. Stir in the buttermilk and egg just until blended; do not overmix.

Swirl the bacon to coat the pan with the drippings, then remove the bacon from the pan and discard. Stir any excess drippings into the batter, then pour the batter into the hot pan and spread evenly with a spoon. Bake for about 10 minutes, or until the bread is set and a knife inserted into the center comes out clean. Serve hot.

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