Position rack in center of oven and pre-heat to 375 F. Butter heavy large baking sheet. Cook bacon in large non-stick skillet over medium-high heat until brown and crisp, about 8 minutes. Transfer bacon to paper towels. Crumble bacon into small pieces. Reserve 2 tablespoons bacon drippings; discard remainder. Mix flour, cornmeal, sugar, baking powder and salt in large bowl to blend. Add butter and rub in with fingertips until mixture resembles coarse meal. Whisk 2 eggs, buttermilk, sage and reserved 2 tablespoons bacon drippings in medium bowl to blend. Add to flour mixture and stir until moist dough forms. Mix in com and bacon. Turn dough out onto floured sur-face and knead gently until smooth, about 8 turns. Roll out dough on work surface to 10x8-inch rectangle (about 3/4 inch thick). Cut rectangle into 12 squares. Place squares on prepared baking sheet, spacing evenly. Brush biscuits with egg glaze. Sprinkle lightly with ground pepper, if desired. Bake biscuits until golden and tester inserted into center comes out clean, about 25 minutes. Transfer to rack. Serve warm or at room temperature. (Can be prepared 1 day ahead. Wrap in foil and let stand at room temperature. Rewarm foil wrapped biscuits in 375 F oven 5 minutes.)