Serves: 6
Total Calories: 186

* See note below.
6 slices bacon
1/2 cup milk
1 egg
1 cup pancake, waffle mix
1/2 cup cornmeal
1 tablespoon sugar
1 (8 1/2-ounce) can corn whole kernel corn, drained
butter Softened or margarine
Warm maple syrup (optional)

* Cooking Time: 9 to 10 minutes Power: 100% (700 watts) Standing Time: 2 to 4 minutes Place bacon in a 9-inch microwavable deep-dish pie plate. Cover with a paper towel. Microwave at 100% power (700 watts) for 5 to 6 minutes or until browned, stirring once. Drain bacon on paper towels, set aside. Reserve 3 tablespoons of the drippings.

In a small bowl, stir milk and egg until blended set aside.

In a medium bowl, stir pancake mix, cornmeal and sugar. Stir in corn, milk mixture and reserved 3 tablespoons bacon drippings just until dry ingredients are moistened. Pour into pie plate. Smooth top. Sprinkle with bacon.

Place pie plate on an inverted small microwavable plate in microwave oven. Microwave, uncovered, at 100% power for 4 minutes or until a wooden pick inserted in center comes out clean and top is almost dry, rotating pie plate one-half turn after 2 minutes. Cover loosely with foil for 2 to 4 minutes or until top is dry.

Serve immediately with butter and, if desired, with maple syrup. Refrigerate leftover corn bread.

Nutritional Facts:

Serves: 6
Total Calories: 186
Calories from Fat: 63

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