Bacon and Cheese Corn Bread

• 6 slices bacon, cut into 1" pieces
• 1 1/4 cup yellow cornmeal
• 1 cup flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cup shredded Monterey Jack cheese
• 1 egg
• 1 cup milk
• 2 tablespoons butter, melted

Instructions:
Heat oven to 425. Fry bacon until crisp; drain, reserving 2 tablespoons drippings. Combine cornmeal, flour, baking powder and salt; stir in 1 cup cheese and half the bacon. Combine egg, butter and reserved bacon drippings; stir into dry ingredients, just until moistened. Pour into a well greased 8" square pan. Cover with remaining cheese and bacon. Bake for 20 minutes or until golden.