Sage and Peppered Cornbread

This is a recipe I've had for quite some time and have been waiting to try.  It has fresh sage in it and I thought the recipe has always sounded interesting.  Gary really liked it.  I was a little surprised but he loves dressing and with the sage in the cornbread it reminds me of dressing.

I love brown beans, fried potatoes and cornbread.  A real country meal and  last night the cornbread was extra special.  You will have to try it and see what you think.  The left over cornbread would be good as stuffing in baked garden stuffed tomatoes or in stuffed pork chops.

6 slices bacon, fried and crumbled
1 1/4 cup corn meal
3/4 cup flour
1/2 teaspoon salt
3 teaspoons baking powder
1/2 teaspoon crushed dried red chili pepper
1/4 teaspoon pepper
1 teaspoon paprika
1 1/3 cup buttermilk
1 egg
2 tablespoons honey or molasses
3 tablespoons freshly chopped sage
3 tablespoons green onions, chopped
3 tablespoons freshly grated Parmesan cheese

Preheat oven to 425.  In a 9-10 inch cast-iron skillet, fry bacon until crispy; reserve fat.  Crumble bacon.  In medium size bowl, mix the cornmeal, flour, salt, baking powder, peppers and paprika.  Blend with a fork.
In a small bowl, mix buttermilk, egg and honey.  Then mix with dry ingredients.  Add the chopped sage, onions, Parmesan and crumbled bacon.
In a skillet, heat 1/4 cup of reserved bacon fat and pour into the cornmeal mixture.  Immediately return of the hot skillet and bake in oven for 20-25 minutes.  Don't overcook.