Cindy's Bacon Upside-Down Cornbread

2 cups yellow or white cornmeal
2/3 cup flour
4 teaspoons baking powder
1 1/2 teaspoons salt
1 1/2 teaspoons sugar
1 2/3 cups buttermilk
4 eggs well beaten
6 tablespoons butter melted

Preheat oven to 400 degrees. Mix together cornmeal, flour, baking powder, salt, and sugar in a large mixing bowl.  Add buttermilk and eggs, and beat with a wooden spoon until thoroughly mixed.  Add butter and stir until just mixed.  Pour batter into a buttered medium cast-iron skillet or baking dish, and bake until golden, firm to the touch and cracked on top, about 30 minutes.

Decadent addition:

¼ C butter
¼ C maple syrup
1/8 C water

Combine in a saucepan and bring to the boil. As the cornbread comes out of the oven price with a tooth pick and pour the melted maple butter all over the top. Let it soak in a moment and turn out onto a serving plate.

Lattice toped bacon:

10-12 slices of bacon

Par cook (8-10 minutes in the oven on a rack over a rimmed cookie sheet. Place in skillet cross hatched (woven) and pour cornbread batter over bake as directed. Turn out after it has cooled 5 minutes.