INGREDIENTS
½ lb salt pork cut in cubes
2 tablespoons finely chopped onions
1 ½ cups yellow cornmeal
½ cup sifted all-purpose flour
3 teaspoons baking powder
1 teaspoon sugar
2 eggs
½ cup buttermilk
1 cup Hale orange juice
1 teaspoon grated orange peel
PREPARATION
Preheat oven to 350F. In 9-inch oven-proof skillet, cook salt pork over low heat until very crisp, remove and chop finely. Drain all but 1 tablespoon fat; cook onion until tender. In large bowl, mix together cornmeal, flour, baking powder and sugar. In small bowl, beat eggs with butter milk and orange juice; stir in orange peel. Add egg mixture all at once to dry ingredients; stir just until mixed. Stir in salt pork and onion. Heat skillet in oven 5 minutes or over high heat on top of stove 1 minute; pour in batter. Bake in a 350F oven 30 to 35 minutes. Serve hot with butter.