Well, it’s about that time! People all over America are preparing for, and making dishes they won’t make until this time next year. The difference, I suppose, will be the number of people the dishes will feed.
I intended to have a house full this year, but 2020 has other plans. With that said, this Bacon Cornbread recipe is for those I was expecting at my doorstep, and around my table. This would have been on the menu for you. I know at least 2 of you would have hoarded it until it was completely eaten, so here ya go! Make it. Enjoy it. I know you will love it.
By the way, this recipe was crafted for a collard greens collaboration. Why? The density of the bread is just heavy enough not to immediately fall apart when you put them together. Yet, it is light enough to still be satisfying.
Looking forward to our Zoom Dinner 2020!
It's cornbread, alright! Plus, bacon on top.
Servings: 8 slices
- 1 cup cornmeal
- 2 cups buttermilk
- 8-12 slices bacon
- 2 tbsp honey
- 3 tbsp butter melted
- 1 1/2 cup flour
- 4 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 tbsp sugar
- 3 tbsp brown sugar
- 3 eggs
- 2 tbsp milk
- about 1 cup corn kernels, fresh or frozen
- 1 tbsp bacon grease
In a shallow bowl, add the cornmeal. Pour the buttermilk over the cornmeal, and mix to combine. Cover and sit for at least 8 hours, and up to 24 hours.
Preheat your oven to 350.
Put a 10 or 11 inch (9x13 will work, too) the pan you will be using in the oven so that it can begin getting hot.
In a small pot, melt the butter, and then add remove from the heat. Add the honey. Allow it to cool, but still remain pourable liquid.
With the exception of the brown sugar, sift your dry ingredients in to a large mixing bowl.
Add the brown sugar to the sifted ingredients. Stir the dry ingredients.
To the sifted ingredients, add the honey & butter. I like throwing in about a tablespoon of red chili flakes here, but do you.
Add the 3 eggs and milk, and stir to combine.
Add the corn kernels, and combine.
Grab the hot pan from the oven. Put the bacon grease in it, and swirl it around to coat the entire pan. You can also use a pastry brush.
Pour the cornbread mixture in the pan.
Crumble the bacon pieces over the top of the cornbread.
Bake 25-35 minutes. The cornbread should spring up when pressed near the center, or a toothpick inserted should come out clean.
These bake up great as muffins!
If you choose to use a pan smaller than a 10 inch, please do not go below a 9 inch. If you do, the cornbread will not bake up properly, and can turn out very dense.