The idea of corn bread has always fascinated me though the one time that I tried to make it, it did not turn out too well. It was a bit dry and the flavour was not too impressive. When I came across this recipe I knew that I would have to try making corn bread again. The recipe includes some sugar and honey for sweetness and corn kernels for both texture and enhanced corn flavour. If that wasn’t enough some bacon is thrown on top for good measure. I made the corn bread on the weekend to go with the turkey white chili . The cornbread turned out really well. It was moist and flavorful with just the right amount of sweetness. The slightly sweet cornbread went really well with the heat of the chili. I will definitely be making this again many times in the future!
Corn Bread
ingredients
- 1/2 cup cornmeal
- 1 cup buttermilk
- 2 slices bacon
- 3/4 cups + 2 tablespoons all-purpose flour
- 3/4 tablespoon baking powder
- 1/8 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 2 tablespoons brown sugar
- 1 large egg
- 1 tablespoon honey
- 1 tablespoon unsalted butter (melted)
- 1 1/4 cups corn kernels (fresh or frozen)
- * butter
directions
- Mix the cornmeal and buttermilk and let sit at room temperature over night.
- Cook the bacon until crispy and set aside to cool.
- Mix the flour, baking powder, baking soda, salt, sugar and brown sugar in a bowl.
- Mix the egg, honey, butter and cornmeal mixture in another bowl.
- Mix the wet and dry ingredients together to form a batter.
- Mix in the corn.
- Rub some butter on the bottom and along the sides of a 9×5 inch loaf pan. (You could also use some of the bacon grease.)
- Pour the batter into the loaf pan and top with the crumbled bacon.
- Bake in a preheated 350F/180C oven until golden brown on top and when a toothpick inserted into the middle comes out clean, about 30 minutes.
Darn it… I was SOOO thinking of making cornbread tonight but it is too late to let the ingredients sit for hours.. oh well, this recipe looks great though I will have to try it next time. I actually have a pot of white bean chili in my slow cooker right now!
That looks yummy, Kevin. And a bonus that it doesn’t use much butter or oil. And you said that it turned out moist, so I’ll have to flad it for when I am back in my Sydney kitchen.
p/s: I meant “flag”
Kevin, I’m glad you got around to making cornbread. Have fun trying out different recipes. It’s a forgiving bread, easy to make, tasty.
oh my, bacon in cornbread? that sounds delish! i love my cooks illustrated recipe, but i will definitely have to give this one a whirl sometime.
Mmm, now that’s some real corn bread!
My first time seeing corn bread with so many corn kernels in there 🙂
That looks like amazing cornbread, one of my favorite things. I’ve never had bacon in cornbread, but it sounds delicious. It would have gone well with my black-eyed peas and cabbage yesterday!
Kevin, You’re just a cooking machine!!! and your cornbread looks delicious!
wow, look at those corn kernels.
beautiful bread, kevin. i’ve actually bookmarked Deborah’s recipe before. this recipe sounds delish.
I like the addition of extra corn and bacon for the cornbread Kevin. I have some chili that might need some cornbread on the side.
That looks delicious Kevin, I love the idea..It looks moisted, right?
I love the combination of corn and bacon……ok. I’ll eat bacon on anything.
I’m so glad you liked it! I keep craving it…
It’s funny because when I made this, I served it with white turkey chili as well! We must think alike!
Kevin, lovely looking cornbread. I have a confession, my cornbread comes out of a box..Jiffy. I’ve tried making it from scratch, but I like the mix better!
wow, bacon on top?! what a great idea! 🙂
Don't worry about soaking the cornmeal overnight…I just soaked it for about an hour and it all still came out great…I added gluten free flour and minced red peppers and minced seeded, jalapeno and as well 2 tbsp of sour cream. It turned out delicious. I like the idea you have of adding cranberries…Maybe I'll do that tonight for the baby shower to go with the chili.