The best delicious Buttermilk Corn Bread With Bacon recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Buttermilk Corn Bread With Bacon recipe today!
Hello my friends, this Buttermilk Corn Bread With Bacon recipe will not disappoint, I promise! Made with simple ingredients, our Buttermilk Corn Bread With Bacon is amazingly delicious, and addictive, everyone will be asking for more Buttermilk Corn Bread With Bacon.
What Makes This Buttermilk Corn Bread With Bacon Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Buttermilk Corn Bread With Bacon.
Ready to make this Buttermilk Corn Bread With Bacon Recipe? Let’s do it!
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2 c Buttermilk
1 1/4 c Polenta; (coarse cornmeal)*
8 oz Bacon; (about 10 slices),
; cut into 1/2-inch
; pieces
1 c All purpose flour
1 1/2 tb Baking powder
1 ts Salt
1/4 ts Baking soda
1/2 c Golden brown sugar; (packed)
3 lg Eggs
2 tb Honey
2 tb Butter; melted (1/4 stick)
2 1/2 c Frozen corn kernels; thawed
-(about 13
; ounces)
Stir buttermilk and polenta in medium bowl to blend. Cover and let
stand at room temperature overnight.
Preheat oven to 350F. Cook bacon in heavy large skillet until crisp.
Using slotted spoon, transfer bacon to paper towels to drain. Spoon 2
tablespoons bacon drippings into 13x9x2-inch metal baking pan. Tilt
pan to coat bottom and sides of pan with bacon drippings. Place
baking pan in oven until bacon drippings are hot, about 6 minutes.
Meanwhile, sift flour, baking powder, salt and baking soda into large
bowl. Stir in brown sugar. Whisk eggs, honey and melted butter in
another large bowl to blend. Stir in polenta mixture. Add to dry
ingredients. Stir just until blended. Stir in corn kernels. Transfer
batter to prepared hot baking pan. Sprinkle bacon over batter, then
press bacon gently to submerge slightly.
Bake corn bread until tester inserted into center comes out clean and
top is golden, about 45 minutes. Transfer to rack. Cool 15 minutes.
(Can be prepared 8 hours ahead. Cool completely. Cover and let stand
at room temperature.) Cut corn bread into squares and serve warm or
at room temperature.
*Available at Italian markets, natural foods stores and some
supermarkets.
Makes 12 to 16 servings.
Yields
1 servings
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