Cornbread (sweet)

There are no leftovers with this in my house. In fact, I’m lucky to even get a picture of it, without my eldest eating the middle out of it. She’s in her 20’s, and yes, she knows better.

This is a moist, sweet cornbread.

Cornbread (sweet)

1 c flour

1 c self-rising cornmeal

1/4 c honey

1 T sugar

1 tsp. Baking powder

2 tsp. Baking soda

1 1/2 c buttermilk (shake first)

2 large eggs

1/2 c bacon drippings OR 1 stick butter, melted (or a combination of

the two)

1 can creamed corn

Prep work:

-melt butter (if not using bacon drippings)

• Position rack to middle of oven.

• PH oven to 400°.

• Grease 12” cast iron skillet with butter. Place skillet in oven to warm up.

• In stand mixing bowl, whisk together flour, cornmeal, sugar, baking powder and baking soda.

• Make a well in the center of the flour mixture. Add buttermilk, eggs, honey, bacon drippings and corn. Mix well to combine.

• Remove skillet from oven.

• Pour batter in skillet. It will sizzle when it hits the skillet.

• Bake ~20-25 minutes until lightly browned and fork inserted tests clean.

• Cool ~10-15 minutes before slicing (with a serrated knife).

*Note: Can add bacon (sausage, ham), chopped jalapeños, diced onions, shredded cheese, etc.

*Note: To make your own buttermilk, add 1 T white vinegar OR fresh squeezed lemon juice into 1 c of whole milk (room temperature). Mix and let sit for 5 minutes.