What would we do without cornbread, or bacon for that matter?
European settlers found many ways to use corn when they first settled in the America’s. They soon started finding out that using corn meal could produce a flavorful bread.
Today, cornbread is a Southern staple, and a great dipping food!
If you don’t think you like cornbread, stop it and try this recipe out at once. It’s supple, sweet and savory.
Plus… bacon makes everything better, right?
Sidenote: This isn’t the only way to make cornbread. You might want to check out our fruit version, or the old school skillet recipe. If you want a little kick and you like spicy, then the Jalapeno recipe will be right up your alley!
- 1 cup instant polenta (coarse cornmeal)
- 2 cups buttermilk
- 10 strips bacon, sliced into 1 inch pieces
- 1 cup all-purpose flour
- 1 1/2 tablespoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup packed light brown sugar
- 3 large eggs
- 2 tablespoons honey
- 2 tablespoons butter, melted
- 2 1/2 cups frozen corn kernels, thawed
- In a medium sized mixing bowl combine cornmeal and buttermilk, cover and let stand at room temperature overnight.
- Preheat oven to 350.
- Whisk together flour, baking powder, baking soda, and salt. Stir in brown sugar.
- Whisk together eggs, honey, and melted butter.
- Stir wet ingredients into dry, fold in corn. Do not overmix.
- Cook bacon pieces over medium heat until just crispy. Use a slotted spoon to remove to a brown bag or paper towels. Pour reserved bacon fat into 13×9 baking dish, coating sides as well as the bottom thoroughly. Pop baking pan into preheated oven, 6 minutes.
- Pour batter into hot pan. Sprinkle bacon pieces over the top, pressing them lightly into the mix.
- Bake 45 minutes. Let stand to cool.
Looking for more bread recipes with bacon in them? Take a look at this super tasty Zucchini bread recipe.